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Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living

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

Posted on by Alisa Fleming in Cream and Butter Subs with 10 Comments

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 Alisa Fleming

Alisa is the founder of GoDairyFree.org, 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.

View all posts by Alisa Fleming →

Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living


  1. LeneeSeptember 30, 2012 at 6:10 pmReply

    Can I Use Plain Almond Milk Instead of Boiling The Almonds?

    • Alisa FlemingSeptember 30, 2012 at 9:27 pmReplyAuthor

      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.

  2. joyceApril 3, 2013 at 5:45 pmReply

    I am so sorry if this sounds like an “off” remark.. but why not just use almond milk?

  3. MichelleMay 12, 2013 at 4:54 amReply

    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?

  4. MariangelaJuly 31, 2013 at 5:18 amReply

    Can I use xanthan gum instead of agar agar flakes? Cuz I cant find those flakes in Venezuela :-(

    • Alisa FlemingAugust 1, 2013 at 7:57 pmReplyAuthor

      I haven’t tested that as of yet, but it could work well.

  5. ErinAugust 8, 2013 at 2:12 pmReply

    How much arrowroot powder would we use in place of the flakes?

    • Alisa FlemingAugust 9, 2013 at 9:02 amReplyAuthor

      Hi Erin, I don’t think arrowroot would be a suitable substitute for agar.

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