Homemade Unsweetened Almond Cream
Thick pure tasting almond cream...great for coffee, soups, and more!
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.
Notes
The almond pulp can be reused! Place on a baking sheet and put in the oven for 2 hours at 200F, stirring every 30 minutes. Let cool completely. Once cooled, blend in a food processor to a powder. Store in an air-tight container for up to one month. Use the almond meal for all kinds of recipes!
If you like a little sweetness in your almond milk, add 2 dates to your almonds and water before blending. And if you like additional flavor, add 1 teaspoon vanilla extract.
Nutrition
Serving: 0.5cupCalories: 29kcalCarbohydrates: 1gProtein: 2gFat: 3g
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