Almond Cream (Vegan, Gluten-Free, Soy-Free)


Submitted by Gizmo – I found agar-agar flakes in both Wild Oats and Whole Foods.  This is a great sub for heavy cream or whipped cream for topping desserts…


  • 3 cups water, divided
  • 1 cup whole almonds
  • 1/4 cup maple syrup
  • 3 T. agar-agar flakes
  • 1/8 t. salt
  • 1/2 t. vanilla
  • 1/8 t. almond extract

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.

Transfer the almonds to a food processor and process for 1-2 minutes or until a fine meal. 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 almond milk mixture through the cheesecloth to strain.

In a saucepan, combine the 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, and transfer the mixture to a glass container.

Place a piece of waxed paper on top to prevent a skin from forming. Chill until firm, or overnight.

When the mixture is firm, place in the food processor, and process for 1-2 minutes or until light and creamy. Taste and add additional vanilla or almond extract, if desired.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. I’m trying to make this for my mom who can’t have any dairy products, well I don’t have those flakes, or corn starch, or arrowroot, or anything like that, so I’m trying flour and water to make a paste. I’m seriously doubting how well this will work (with flour). If all goes well I will be back, but I have a feeling I will not have whipcream in the morning, but how long do you think it will take for this to set?

    • Lenee, the boiling process is just to blanch the almonds (it is optional or you can buy blanched almonds and skip this step). Store bought almond milk won’t be rich enough to make a cream.

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