Almond Cream
 
 
Author:
Ingredients
  • 3 cups water, divided
  • 1 cup whole almonds
  • ¼ cup maple syrup
  • 3 tablespoon agar-agar flakes
  • ⅛ teaspoon salt
  • ½ teaspoon vanilla
  • ⅛ teaspoon almond extract
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 1-2 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.
  3. 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.
  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 1-2 minutes or until light and creamy. Taste and add additional vanilla or almond extract, if desired.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/cream-and-butter-subs/almond-cream-vegan-gluten-free-soy-free