Combine the chicken broth with 1/2 cup of the almond milk in a large saucepan. Bring to a low boil.
Whisk the flour and seasonings into the remaining cup milk until smooth. The mixture will be thick.
Pour the milk/flour/seasoning mixture into the broth mixture in the saucepan and reduce heat to low. Stir/whisk continuously as it simmers to avoid lumps.
Continue whisking 5-10 minutes until the mixture is smooth and thick.
For cream of mushroom, add 1/4 cup cooked mushrooms after the mixture is taken off the stove, before it thickens.For cream of celery, add 1/4 cup diced, cooked celery pieces after the mixture is taken off the stove, before it thickens.