Deep Brown Gravy

I call this gravy deep on account of its having such a rich, deep flavor.  Its pretty amazing-so creamy and savory.  Its our go-to brown gravy.  We made a double (or maybe triple?) batch for the Thanksgiving meal.

Deep Brown Gravy

2 T cornstarch
2 T tamari (or soy sauce)
1 1/2 C veg stock (or water)
1/2 t garlic powder
2 T tahini (or other nut butter)
1 t thyme
splash of oil (optional)

Combine cornstarch and tamari into a smooth paste in a medium-small saucepan.
Whisk in stock and garlic powder.
Cook over medium-high heat, whisking often, until it starts to thicken and come to a boil.
Remove from heat.
Whisk in tahini.
Serve.