Sweet and creamy almondmilk cream. It can be used in cereals, desserts, pies, flans, shakes. It is sweet but not so sweet as the cashewmilk cream recipe I posted on this website. Of the my three milk cream recipes (coconut, cashew and almond) this one is less thick of, but it is still more a cream than a very runny milk.
1¾ cup distilled water from soaking plus more if needed
¾ cup white almonds, soaked for at least 1 hour
1. Pour water and white soaked almonds in the blender and blend for about 5 minutes. If you have a very powerful blender such a Vitamix, it think 5 minutes could be to long. Blend until completely dissolved. Do not remove pulp from milk, this will make it creamer later in the fridge.
2. Add agave syrup and blend for a few seconds.
3. Store it on the fridge in a glass container with a lid (for at least 2 hours before using), up to three days. It will get thicker in the fridge.