Homemade Unsweetened Almond Cream
Thick pure tasting almond cream...great for coffee, soups, and more!
Almond cream can be a delicious alternative if you like a little cream in your coffee. It’s also wonderful in soups that call for cream, as well as many other recipes. Coconut milk is another nice alternative ingredient for coffee creamer, cooking, and baking. But you definitely can taste a coconut flavor. If you want a pure tasting, thick, creamy drink, this should satisfy! And it’s easy to make!
One item to note is that the almonds should be raw and of good quality. Getting them in bulk can also help the budget, as most nuts tend to be high in price. Soaking almonds is optional. I find that the cream tends to be thicker when almonds have not been soaked.
The process to making homemade unsweetened almond cream is very similar to making almond milk, but the additional amount of almonds makes your cream, well–creamier!
How to Make Homemade Unsweetened Almond Cream
All you need to do is blend together the water and almonds, pour it in a bowl through a nut bag, and thoroughly squeeze the nut bag until all the liquid is strained. And there you have smooth, creamy, delicious almond cream.
If you like additional flavor, you can add 1-2 dates for sweetness or 1 teaspoon of vanilla extract before blending the almonds.
Using a canning jar for storage is a nice option. Just make sure your container is solidly sealed. And enjoy in the refrigerator for up to one week!
Homemade Unsweetened Almond Cream
Equipment
- 1 High-powered blender
- 1 Nut bag
Ingredients
- 1 1/2 cups almonds
- 4 cups water preferably filtered
Instructions
- Soak almonds in water in a medium bowl for a minimum of 4 hours. Drain and rinse the almonds.
- Place fresh water in a high-powered blender and add the almonds. Blend for 2 minutes.
- Pour ground almond water through a nut bag into a large bowl. Squeezing the top of the nut bag together so the liquid doesn't escape, gently press around the bag to squeeze out the almond milk. Continue squeezing the nut milk bag until all the liquid has released and the nut bag is only filled with the ground almonds.
- Pour into an air-tight container and store in the refrigerator for up to one week. Shake before use.