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Almond Cream




Source of Recipe


Originally from Organic Annie; posted by BL Olson


List of Ingredients




1c almonds
2c water
2Tbsp kudzu root starch (sub arrowroot if desired)
1Tbsp maple, or agave syrup
1 tsp lemon juice

Recipe



Soak almonds in twice as much water for 24 hours, at room temperature.

Drain and rinse nuts in a colander or strainer, under running water.

Blanch almonds by covering w boiling water for about 1 minute or until skins easily slip off.

Combine kudzu with 1 cup of room temperature water and let stand for 2 minutes, while you puree nuts.

Combine nuts, syrup and lemon juice in the blender with 1 cup water.

Pulse (stop/start action) at first, and then blend on high, until smooth.

Stir kuzu solution; it will appear milky. Now add pureed nuts and heat, stirring continually, until it begins to thicken slightly.

Pour into a glass serving bowl and place on a cooling rack for about 1 hour, then refrigerate until set (3 to 4 hours).

Use like dairy cream. Whisk before serving, if you prefer a creamier, less custard-like consistency

Yields 2 cups