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Almond Cream (P, TNT)
Source: "May All Be Fed by John Robbins," Avon Books 1992
Yield: 1-1/2 cups

1 cup raw almonds
3/4 cup almond milk
1/4 cup pure maple syrup
1 tsp. pure vanilla extract

Blanch the almonds in boiling water for 30 seconds. Drain and plunge almonds into cold water. Drain, and squeeze the almonds between your fingertips to remove the skins. Compost or discard the skins.

Put the almonds and the remaining ingredients in a blender and blend until smooth, about 2 minutes.

Poster's Notes:
If you have time to experiment, you could substitute cooked brown rice and rice milk for the almond products. I would cut back on the maple syrup, as rice and rice milk are very sweet to begin with.

If you want more of a whipped cream consistency, I would suggest adding the liquid a little at a time and test it after blending each addition.

Posted by Kimberly S. Augustson

Nutritional Info Per Serving: N/A