Description
This almond heavy cream is the perfect substitute for those with dairy allergies or those that follow a vegan diet. It thickens just like dairy heavy cream when heated but it will not whip like traditional cream. It creates perfectly luscious sauces and adds a creaminess to whatever dish you add it to.
Ingredients
Units
Scale
- 2 cups whole raw unsalted almonds
- 2 1/4 cups unsweetened almond milk
- Large pinch of salt
Instructions
- Blanch: Begin by removing the skins on the almonds. Bring a large pot of water to a boil. Add the almonds and cook for 1 minute. Drain the almonds and rinse with cold water. The skins will now easily slide off of the almonds. Remove the skins and discard.
- Soak: Place the blanched almonds back in the saucepan. Add a large pinch of salt and fill with water to cover the almonds by at least 1-2 inches. Place a lid on the saucepan and bring to a boil. Turn off the stove and remove the pan from the heat. Allow the almonds to soak for at least 30 minutes or up to 1 hour.
- Blend: Drain the almonds and add to a blender. Add the almond milk and blend on high speed until smooth. Stop halfway through and scrape down the sides of the blender if needed. Pour the almond heavy cream into an airtight container or mason jar and store in the refrigerator for up to 1 week.
Notes
Note 1: You can make large batches of this cream and store it in the freezer for up to 3 months.