Almond Cream
This rich dairy-free cream alternative is oil-free, but thickened with agar-agar flakes to keep it somewhat light. The recipe uses a higher ratio of almonds to water than boxed almond milk, so don't substitute store-bought almond milk. Please note that the prep time is hands on time only. There is chilling time needed.
Ingredients
- 3 cups water (divided)
- 1 cup whole almonds
- 1/4 cup maple syrup
- 3 tablespoons agar-agar flakes
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla
- 1/8 teaspoon almond extract (optional)
Instructions
- 1
In a saucepan, place 2 cups water, and bring to a boil. Add the almonds, boil for 1 minute, remove the pan from the heat, and set aside for 5 minutes. Drain and discard the water. Using your fingers, squeeze the almonds out of their skins and discard the skins.
- 2
Transfer the almonds to a food processor and process for 1 to 2 minutes or until a fine meal forms. While the machine is running, drizzle in the remaining 1 cup water, and process an additional 1 minute. Line a colander or strainer with a double thickness of cheesecloth (or coffee filters) and pour the creamy almond milk mixture through the cheesecloth to strain.
- 3
In a saucepan, combine the rich almond milk, maple syrup, agar-agar flakes, and salt, and bring to a boil while stirring with a whisk occasionally. Reduce heat to low, simmer for 5 minutes while whisking occasionally, or until the agar-agar flakes are dissolved completely. Whisk in the vanilla and almond extract (if using), and transfer the mixture to a glass container.
- 4
Place a piece of waxed paper on top to prevent a skin from forming. Chill until firm, or overnight.
- 5
When the mixture is firm, place in the food processor, and process for 1 to 2 minutes or until light and creamy. Taste and add additional vanilla or almond extract, if desired.
Cook it from the original
This recipe comes from godairyfree.org. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on godairyfree.org