Almond Cream

17

This Almond Cream recipe was shared with us by friend of the blog, 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…

Special Diet Notes: Almond Cream

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, soy-free, peanut-free, vegan, plant-based, and vegetarian.

3.7 from 3 reviews
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.
 

About Author

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.

17 Comments

  1. I have tried the recipe yesterday and results is awful. The amount of agar-agar isn’t clear, because the common form of agar is a powder. So 3gr(about 1tsp) of agar can hold about 2 cups of water in jelly form. Agar is really strong, stronger than gelatin.
    So, after I add 3tbs of agar and as final have aful “hard rubber”type of jelly. It’s impossible to turn in whipped cream, because it crumble like Parmesan cheese.
    Could you scale agar in gr or oz?

    • Hi Anna, I’m a little confused – so you used 3 tablespoons of agar powder? That would be way too much. Agar powder is much more concentrated than the flakes, so you can’t substitute it 1-to-1 for the flakes. You would use just about 2 teaspoons of the powder.

      • Hi Alisa, So, I added about 3 or 4 cups of almond milk (use same almond pulp for it), a lot of vanilla and syrup for taste, then heated up whit “strange almond jelly”. The final result was possible to blend, but consistansy was more like “overwhipped whipped cream” . It wasn’t smooth like “normal whipped cream”, more like “cream cheesee frosting” or “light cream cheesee”. So, I added lemon juice to it and now I have really good cheesee frosting.

        By the way, “almond cream” keeps the form well at room temperature.
        Perhaps, for 1 cup of almond milk the optimum amount of agar-agar powder is 1/2 tbs or less.

  2. Julia Ovington on

    Hi Alisa,
    Thanks for this recipe.
    Could I please ask if the whipped cream will stay stable at room temperature?
    I need it for a cake but the cake will sit on the table for 20 minutes or so….will the almond cream melt/fall in this time?

    Thank you.

  3. Pingback: Nondairy Substitutes for 7 Common Dairy Products

  4. 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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