Almond Cream

 
3 cups water, divided
1 cup whole almonds
1/4 cup maple syrup
3 T. agar-agar flakes
1/8 t. salt
1/2 t. vanilla
1/8 t. almond extract
 

In a saucepan, place 2 cups water, and bring to a boil. Add the almonds, boil for 1 minute, remove the pan from the heat, and set aside for 5 minutes. Drain and discard the water. Using your fingers, squeeze the almonds out of their skins and discard the skins.

Transfer the almonds to a food processor and process for 1-2 minutes or until a fine meal. While the machine is running, drizzle in the remaining 1 cup water, and process an additional 1 minute. Line a colander or strainer with a double thickness of cheesecloth (or coffee filters) and pour the almond milk mixture through the cheesecloth to strain.

In a saucepan, combine the almond milk, maple syrup, agar-agar flakes, and salt, and bring to a boil while stirring with a whisk occasionally. Reduce heat to low, simmer for 5 minutes while whisking occasionally, or until the agar-agar flakes are dissolved completely. Whisk in the vanilla and almond extract, and transfer the mixture to a glass container.

Place a piece of waxed paper on top to prevent a skin from forming. Chill until firm, or overnight.

When the mixture is firm, place in the food processor, and process for 1-2 minutes or until light and creamy. Taste and add additional vanilla or almond extract, if desired. Serve as a topping for fresh fruit, pies, cakes or other desserts.

Yield: 2 Cups

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett