Add a bit of water or vegetable broth to a large saucepan over medium heat. Add in the garlic, onion and carrot, and cook until the onions are translucent. Add in the mushrooms, sage thyme, rosemary, and cook until mushrooms soften, about 3 mins.
Add flour and coat, mix well and cook for 1 minute.
Slowly add in liquids, 1/2 cup at a time.
Cook until thickened, stirring frequently, on low. Add salt and pepper, taste, then adjust seasonings as needed.
Keep on low until you’re ready to serve, adding almond milk as needed.