Conscious Kitchen
Almond Cream
Ingredients & Supplies
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2 cups raw almonds
4 cups water
High powered blender
Nutmilk bag, or cheesecloth/single layer
cloth napkin and a fine mesh strainer
• Large glass measuring cup
• Glass storage container(s)
Directions
1. Soak raw almonds overnight with a
pinch of sea salt.
2. Rinse the almonds and place into the
blender with the water (divide the nuts
and use a total of 7 cups of water if you’d
prefer almond milk)
3. Pulse until finely pureed. Try not to
blend so long as to heat the blender.
4. Strain in a nutmilk bag or lined strainer
and store!
5. Fresh almond cream is delicious and
will last for about a week in the fridge.
Freeze into cubes for perfectly portioned
coffee creamer or for use in recipes and
a longer shelf-life.
6. Separation is natural. Shake before using.
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