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Almond Cream, Orange (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 freshly squeezed orange juice
1/4 cup pure maple syrup
1 tsp. pure vanilla extract
1/2 tsp. finely grated orange zest

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, juice, maple syrup and vanilla in a blender and blend until smooth, about 2 minutes. Add the orange zest and pulse just to mix.

Posted by Kimberly S. Augustson

Nutritional Info Per Serving: N/A