1. In a large frying pan, on medium-low heat, put the vegetable bouillons and the almond butter. Stir until the bouillons have softened.
2. Add the flour and spike seasoning. Stir this mixture with the flat side of a spatula until all ingredients are fully mixed and fairly dry. Browning (not burning) the flour is fine.
3. Slowly, add all the milk, stirring constantly. This should take about 10 minutes. When the consistency is good. Taste. Adjust the seasoning. Sometimes, we use tamari to give it a darker color.
If your gravy turns out lumpy, dont worry. Put it quickly into the blender and your family will never know the difference.