Almond "Whipped Cream" Recipe
1 cup almonds
¾ cup water
1 Tablespoon maple syrup or raw honey (optional)
½ teaspoon vanilla (optional)
For the smoothest consistency, use peeled almonds. Because of their alkaline nature, almonds help keep your blood at a neutral Ph. And if you buy them raw, they'll germinate when you soak them.
Soak 1 cup of almonds in 2 cups of water. If you're in a very warm climate, soak them in your refrigerator. After 8-12 hours, discard the soaking water and rinse the nuts.
In a blender, place the nuts and enough fresh water to allow the blender to operate. Blend, gradually adding enough water to achieve a smooth consistency. Yields 1 ½ - 1 ¾ cups.
1/2 C. (118 ml) raw whole almonds
2 1/2 C. (598 ml) water
2 pitted dates
Combine almonds, water, salt, and dates in the blender.
Start blender on slow speed for a few seconds, then switch to high speed, blending until smooth.
Strain milk through a fine mesh strainer to remove almond pulp, and set pulp aside. Makes 2 1/2 C.(598 ml) milk.
This quantity of water will create thick, creamy milk perfect for Blanc Mange. For other purposes, thin with water to preferred consistency.
To make almond milk sweeter, simply add more dates, Sucanat, or maple syrup.
To make almond cream, reduce the quantity of water to 1 C. (237 ml) to create a very thick liquid and strain off pulp.
USING THE PULP: Combine almond pulp with 1 t. Florida Crystals and 1/4 t. almond extract. Mix well and use as a topping for puddings and fruit desserts.