Sometimes I postpone posting new recipes because I don’t know how to name them. The same thing happened with this almond cream, I turned around the tail looking for a name and everything I managed you can see in the title. Marketing hurts 😊. That’s it, it doesn’t have an attractive name, but it’s tasty, buttery, quite simple to make, it can be spread on a loaf of bread, it can be put in a baked potato, on gluten free pasta or rice, it can be used in many ways.
Ingredients
- 50 grams of almonds
- 40 grams of extra virgin coconut oil
- 5 grams of nutritional yeast flakes
- Salt to taste
- A tablespoon of yogurt starter
- 40 grams of lukewarm water
Recipe Method
Soak the almonds for at least 12 hours. You can leave them even more, they don’t get upset. Wash well in a sieve, then peel. Wash again. Put in a blender with the 40 grams of lukewarm water. I have a mini blender for small quantities. After the almonds have become a thick paste, add the yogurt starter, or if we don’t have it, add a tablespoon of lemon juice. It’s not the same, but if we don’t have a starter, we do our best. Leave to ferment for 48 hours at room temperature, in a clean, glass jar, covered with a paper tissue tied with rubber band. We will notice that it starts to grow, to swell, after about 12 hours. If this does not happen, move the jar to the radiator or to another warm place until it starts to ferment, then bring it back to room temperature. After 2 days of fermentation, we put the almond paste in the blender again, we add the extra virgin coconut oil, liquid, that is as it is in summer, or put in a bowl, and the bowl in hot water until it melts, in winter.
Add nutritional yeast flakes and salt. Blend until smooth, add more to taste if necessary, then pour into a container with a lid and leave in the refrigerator. In a few hours it will harden to the consistency of a margarine, you know, the one you spread directly on the bread after you take it out of the fridge, not like butter after which you wait for good minutes if you don’t want to break your head with it. I didn’t want to overdo the spices, I just put salt and nutritional yeast flakes for a simple “clean” taste. You can eat it plain on toast, or accompanied by something else: ham, dried salami, scrambled eggs, grilled zucchini or whatever else comes to mind.
Let me tell you about extra virgin coconut oil. I use it for foods like this, unheated, or I put a teaspoon in my coffee. For cooked dishes I use coconut oil for cooking, it’s cheaper. Extra virgin coconut oil can be quite expensive, some brands seem to exaggerate with the prices, but there are offers online for all pockets. A 500 ml jar lasts for 2 months.
