creamer - dairy free coffee creamer

By tinathorn

Ingredients

• 2 cups blanched almonds**
• 1 and 1/2 cups water

Details

Servings 1
Adapted from thespunkycoconut.com

Preparation

Step 1

1. Soak the almonds overnight in enough water to cover plus 2 inches. (I’ve been soaking mine in the fridge these days.)
2. Strain the almonds, rinse them well, then strain again.
**If your almonds have the skin on then you need to add a step here: Strain the soaking water and pour boiling water over the soaked nuts (I don’t know why, but this makes the skins come off so much easier). When the nuts are cool enough to handle they will pop right out of their skins—Just rub one at a time between your thumb and your index finger.
3. Add the almonds to the food processor fitted with the S blade.
4. Begin pureeing, then slowly add the water while the machine is running.
5. Puree for about one minute after all of the water is added.
6. Place a cheesecloth (or a thin cloth napkin) over a strainer. Place the lined strainer inside a bowl.
7. Pour the puree over the cloth. Lift the cloth, twist, and squeeze out as much of the cream as you can.
8. Set the wet almond meal aside to make the cookies in my eBook or my biscuit recipe. (This direction was edited on 6.11.14)
9. Refrigerate the cream in a glass container with a lid.