OKAY, I’M BEYOND EXCITED ABOUT THIS. LIKE EFFING BEYOND EXCITED. PARDON MY FRENCH!
Last week, I made cashew cream (RECIPE HERE) & used it as a Greek yogurt substitute & I honestly didn’t think life could get any better. Until THIS happened. I seriously think I may have created a Kite Hill dupe.
If you’ve made almond milk at home in the past, you’ll get through this recipe with ease! And even if you haven’t, don’t worry! I got you covered & I’ll walk you guys through it, as always! It’s actually quite simple to make & requires just VERY minimal ingredients! You’ll see why soon!
Almond cream can be used in TONS of different ways, which is why I used just two ingredients: raw unsalted almonds & filtered water. This way, I can flavour it differently based on what I use it for (Think: vanilla, cacao powder, yacon syrup, dried herbs / spices, nutritional yeast, lemon, honey… the possibilities are very grand!).
Here are some ideas for how you can use it:
- Greek yogurt substitute
- Thickener for baked recipes + soups + overnight oats or chia puddings
- Pasta sauces &/or pestos, marinades or salad dressings
- In smoothies
- As a dip / spread for Buddha bowls or veggies, rice cakes, crackers or toast
Almond cream is a great dairy-free alternative & a wonderful way to add tons of REAL FOOD, nutrients, vitamins + minerals to recipes!
Almonds are F-AMAZING for so many different reasons:
- great source of healthy monounsaturated fats, which help fight inflammation & promote heart health
- good source of manganese, magnesium, copper & energizing, cognitive-boosting B-complex vitamins
- they are high in antioxidants & vitamin E, which is crucial for healthy cells, cell rejuvenation & regrowth & boosting immunity, as well as promoting healthy skin & boosting collagen production
- they naturally lower bad (LDL) cholesterol in the blood & protect LDL from oxidation
- they also promote gut health, regulate blood pressure, help with menstrual cramps & help create an alkaline environment in the body by balancing the body’s pH levels
NOW, let me tell you how to make this almond cream because I bet by now, you are SALIVATING. And TBH, I would be too…
- 1 cup raw organic unsalted almonds
- 2 cups water for soaking
- 1 cup water for blending
- Add the almonds and cover with 2 cups water. Cover bowl and set at room temperature or refrigerate, for at least 8 hours or overnight. This process will soften the almonds & sprout them, removing the phytic acid & preventing them from inhibiting the body’s natural enzyme production. This makes them easier to digest & enhances nutrient absorption.
- Rinse & drain the almonds well.
- Add the almonds & 1 cup of water to your blender jug. Blend for 2 minutes. Mixture will become milky white & nuts will be ground. but not fully! It’ll still be thick!
- Allow the milky mix to set for about 5 minutes.
- Place a nut milk bag or thin dish cloth over a bowl & pour the milky liquid through it to separate out any large nut particles or leftover pulp. You might have to repeat this process more than once to really get all the liquid out. I did it twice.
- Pour the milk into a small saucepan. Heat the saucepan over medium-high heat & heat for about 5-10 minutes, constantly stirring with a wooden spoon. The milk will eventually begin to thicken & become the colour & texture of a gravy.
- You’ll know the cream is ready when you stir the milk & run your finger along the back of the spoon to form a thick line – if the line holds, it’s ready!
- Remove the saucepan from the heat & allow the cream to cool on your counter for about 15-20 minutes, before transferring it to a glass jar or mason jar & refrigerating. It’ll firm up & become even more creamy in the fridge overnight!
- It should keep for anywhere between 3 to 5 days in the fridge!
Here are some fun ways to use it: as a Greek yogurt substitute OR as a thickener for a “cheesy” vegan fettuccine sauce