Dollop this velvety cream over desserts, as you would whipped cream or ice cream. If you use nuts with skins, you will see tiny brown flecks, resembling vanilla bean seeds, in the finished cream. For variation, stir in a quarter teaspoon of ground cinnamon. If you’d prefer your cream very sweet, add another tablespoon or two of honey or agave nectar.
MAKES: A heaping 2 cups
INGREDIENTS:
- 1 cup raw unsalted almonds
- 2 tablespoons agave nectar
- 1/2 teaspoon vanilla extract or vanilla bean paste
- 1/4 teaspoon kosher salt
INSTRUCTIONS:
- PLACE the nuts in a medium bowl and cover with a couple inches of water. Soak for 8 hours.
- RINSE and drain (the nuts will have increased in volume to about 1 1/2 cups), and transfer to a high-speed blender.
- Add 1 cup fresh water, the honey, vanilla, and salt, and puree until smooth and creamy, about 1 minute.
