Almond Cream
This absolutely luscious almond cream is wonderful as a topping, but it can also be piped through a pastry bag and used as an icing.
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This absolutely luscious almond cream is wonderful as a topping, but it can also be piped through a pastry bag and used as an icing.
Ingredients
- 1 cup unfiltered apple juice
- 3 1/2 Tbs. agar flakes
- 1 Tbs. kudzu
- 2 cups almond amasake or vanilla soy milk
- 3 Tbs. maple syrup
- 2 Tbs. pure vanilla extract
- 2 tsp. alcohol-free almond extract
- 2 Tbs. almond butter
- 1/4 tsp. sea salt
- 1/4 tsp. ground cardamom
Preparation
- Pour apple juice into a small sauce pan, add agar flakes, and let sit 10 minutes. (The pectin in the juice helps to break down the agar.) Place over medium heat and bring to a slow simmer. Cook 10 minutes to dissolve agar flakes.
- In small mixing bowl, dissolve kudzu in 1/4 cup amasake. Add remaining 1 3/4 cups amasake, maple syrup, vanilla extract, almond extract, almond butter, salt and cardamom.
- Whisk kudzu mixture into apple juice and cook, stirring often to keep mixture from lumping or scorching, 15 minutes.
- Pour into a shallow dish or pan and bring to room temperature. Cover and chill at least 1 hour. To serve, purée almond cream in a food processor.
Nutrition Information
- Serving Size Makes 2 1/2 cups
- Calories 46
- Carbohydrate Content 7 g
- Cholesterol Content 0 mg
- Fat Content 1 g
- Fiber Content 0 g
- Protein Content 1 g
- Saturated Fat Content 0 g
- Sodium Content 39 mg
- Sugar Content 0 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g