Begin by preheating the oven to 375 degrees fahrenheit.
Cut the garlic bulb in half so that the bulbs are showing, wrap them in aluminum foil and roast them on the oven rack. It will take about 1 hour to have them soft and golden. As you are roasting the garlic, line a baking pan with parchment paper and roast the parsnip for about 30 minutes until browned. Stir this from time to time.
Then place the almonds with about ½ a cup of boiling water in a blender and allow them to soak for 30 minutes. Once it has been an hour, let them cool a little and remove the cloves from the white husk. Then once parsnip and garlic are finished roasting place them in the blender along with the almonds, broth, liquid aminos, thyme, and pepper. Blend for 2 to 3 minutes until the mixture is smooth. If the gravy is too thick in consistency feel free to add more broth or water.
1 large garlic bulb
1 medium parsnip
⅓ cup blanched slivered almonds
1 ¼ cup mushroom broth or vegetable broth
4 teaspoons liquid aminos
½ teaspoon fresh thyme
¼ teaspoon ground black pepper