Vegan Almond cream: you’ll never miss dairy again
This velvety alternative to cream or sour cream adds a cool, refreshing component when dolloped on bowls or used as a creamy base for a salad or roasted veggies. Loaded with vitamins E and C, it’s excellent for gut-skin healing.
Ingredients:
1 cup raw almonds or cashews
3/4-1 cup water
1 tbsp lemon juice
1/4 tsp salt
Pinch of nutmeg
Put nuts in a bowl, cover with several inches of boiling water and let soak for at least 1 hour, or add cool water and soak overnight.
Drain, and if using almonds, squeeze off the skins and discard them.
Blend all ingredients until creamy, starting with 3/4 cup water and adding more if needed until it has the consistency of thick cream.