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Preheat the oven to 375°F.
Cut garlic head in half horizontally to expose cloves.
Wrap securely in a square of aluminum foil and place on an oven rack.
Roast until cloves are golden and very soft, about 1 hour. Cool slightly, and then unwrap and squeeze garlic flesh from papery white husk. (You should have about 3 tablespoons.)
Meanwhile, place parsnip in a small baking pan lined with parchment paper and roast until soft and browned, about 30 minutes, stirring once or twice during roasting.
Place almonds in a blender, pour in 1/2 cup boiling water and let soak 30 minutes.
Add garlic, parsnip, broth, aminos, thyme and pepper to the blender.
Blend until very smooth, 2 to 3 minutes.
Transfer to a medium saucepan and cook at a bare simmer to allow flavors to blend, about 3 minutes.
Add more broth or water if gravy is too thick.