Some people are lucky; they don’t crave the sweet melty sensation of cream when it hits your tongue, or long to top their slice of banana bread with something fatty and whipped. They don’t think that a brownie isn’t completed unless its covered in a creamy sauce, and they definitely don’t top their frappes with anything.
I am not one of those people.
For me, one of the hardest things about going vegan was losing the pure decadence of topping something with cream. Even fruit (and topping fruit with something fattening and sugary is a family trait that we all pretend is OK) in a bowl looks somehow lonely to me. But if I was to eat some real cream now I’d spend the next three hours bent over a bucket. So what to do?
All hail Raw Vegan Almond Cream.
This follows the similar idea as my Raw Vegan Cashew Cheesecake, but is a lot simpler and way more in the vein of single cream. It does take a little pre-thought, as the almonds need to be soaked overnight, but it’s well worth the effort.
You’ll need a good food processor and a little patience. Trust me, it’s worth it.
1 cup blanched almonds, soaked overnight
1/2 cup raw almond milk
2 tablespoons water
1 tablespoon cold-pressed coconut oil
1 tablespoon raw agave nectar
1 1/2 teaspoons of vanilla essence
After the almonds have been soaked overnight, peel them (or use blanched ones)
Put them into your food processor, and pulse until they look like almond meal
Add in the almond milk, water and coconut oil and continue to blend
Add in the agave nectar and vanilla essence, and blend until the mixture is as smooth as cream (or as close as you can get it). Feel free to add in more water if necessary
Keep in a sealed container in the fridge and use it to top your favourite treats!
The beauty of this recipe is that is tastes decadent but is in fact enormously good for you; the agave nectar and the vanilla essence are the only things not packed with nutritional value.
I love this on top of Vegan Coconut Banana Bread (as in the picture) or on top of Raw Vegan Tropical Fruit Crumble at the end of a great meal. I also like it just from a spoon in the fridge when I’m stressing out about something and need something tasty. We’ve all been there.