In the joys of being dairy free there are a few major drawbacks. Whipping cream being one of them. Luckily, I always have raw almonds on hand and I learned a trick in our tighter budget days. If we were without the quickly perishable whipping cream, I would make this smooth almond ‘cream’ instead. We all love it, I already know how to make it, and it is completely dairy free.
Ingredients: Raw almonds, almond milk (water works just fine), and maple syrup.
This is my strategy. First I soak the almonds in water overnight.
Then I peel the almonds. The skins come off very easily. With just a little pressure they ‘pop’ out of the skins. Be careful… a few could end up flying across your kitchen!
I just cover the peeled almonds with almond milk or water and add 1 Tbs of maple syrup (add 2 Tbs if you are using plain water).
Then I stick blend away! It takes several minutes to get the right consistency, but it is completely worth it. With in a few minutes, you have sweet ‘cream’ that you can put on pancakes, crepes, etc.
You can do this easily in a blender or a Vitamix, but I love my stick blender because it doesn’t dirty up another dish. Just the mason jar, and I can store it in the jar too!
Kids tested, mother approved! ;)
how many almonds? looks like at least a cup... how much does this yield?
ReplyDeletei have a giant bag of almonds that i can use for this... can i do it with rice milk?
I just cover the almonds with the milk, and don't measure the almonds. But I would guess I use abou a cup and a half? In the end it was about a cup and a half of cream. :)
ReplyDeleteBlessings,
Val
what a wonderful idea! We have lots of almonds and almond milk. I cam going to try it! (It will surely help my diet) ;-)
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