Almondmilk cream
About 2 cups
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.
Ingredients
- 1¾ cups distilled water from soaking plus more if needed
- ¾ cup white almonds, soaked for at least 1 hour
Preparation
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.
Comments
leah writes: (September 13, 2007)
I have never seen white almonds…are they just almonds with out the skin? Sounds good!
jirizarry writes: (September 13, 2007)
Yes, you can buy then already without the skins and raw. You can also remove the skins of the brown almons by soaking them first. With your fingertips, you can then remove the skin easily.
jirizarry writes: (September 13, 2007)
By the way, they do need to soak for at least 30 mintues in cold water, or luke warm water. With less time, the skin does not come out so easily.
elizabethh writes: (September 16, 2007)
sounds great, only i’m pretty sure almonds that you buy without the skins are blanched to remove them. at least the ones near me are
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