Almond Cream

A richer version of almond milk, this almond cream is perfect for adding to coffee, baked goods, or even savory recipes as a substitute for heavy cream. 

Directions 

1. Pre-soak the almonds in warm water for 2-3 hours or overnight.
2. Set up your Vidiem Mixer-Grinder by placing the filter into the juicer attachment.
3. Drain the almonds (discarding the water) and place half into your Vidiem. You’ll use the rest later. Set the filter lid in place and pulse about 5 times or until the almonds are finely ground.
4. Remove lid and pour 1 cup of cold water into the filter and secure both the filter lid and blender jar lid. Blend on Speed 1 for about 5 seconds. Increase to Speed 2 and blend until smooth.
5. Add the rest of the almonds and pulse as in step 3. (It is not necessary to empty the blender jar when processing the remaining almonds.)
6. Pour ½ cup of cold water into the filter and secure the filter lid and blender jar lid. Blend on Speed 1 for about 5 seconds, then increase to Speed 2 and blend until desired consistency is reached.
7. Enjoy immediately or refrigerate in a clean glass container for up to 3 days.

Yield: ½ cup

Pro Tips

• For a smoother almond milk, strain through a cheesecloth, nut milk bag, or thin dish towel.
• Add honey, maple syrup, or your favorite sweetener.
• A pinch of sea salt will enhance the flavor.