Chef Dora Ramirez shares a versatile almond crema from her new cookbook, Comida Casera. Get the recipe!
Recipe by Lisa, Forks Over Knives Support on Invalid Date
Prep time: PT15M
Cook time: PT7H
Total time: PT7H15M
Ingredients
¾ cup whole raw almonds (see <a href="#h-tips">time-saving tip</a>, recipe intro)
1 garlic clove, peeled
¼ cup unsweetened almond milk
1 tablespoon fresh lemon juice
½ teaspoon salt
Categories
Vegan Sauces & Condiment Recipes
Cuisine
Mexican
Steps
Place the almonds in a heatproof container and pour in enough boiling water to cover them by 2 inches. Let them soak overnight at room temperature. Drain the almonds. To peel them, place each almond between your thumb and forefinger and press slightly. The skin should pop right off.
Transfer the peeled almonds to a blender, add the garlic, ½ cup water, the almond milk, lemon juice, and salt and blend for about 2 minutes, stopping halfway through to scrape down the sides of the blender. It will start out looking grainy and may be too thin, but as you blend it will become smooth and thicken up. If it is too thick, add an additional ¼ to ½ cup water. It should be the consistency of a heavy cream. Keep in mind that it will thicken as it chills in the fridge.
If the sauce is not as smooth as you would like, you can pass it through a fine-mesh sieve. Use immediately or store in an airtight container in the fridge for up to 2 days.
