Almond Cream

Almond Cream

*VIDEO included* Thick and creamy homemade almond cream to replace dairy cream in any recipe. Made with only two ingredients: almonds and water. Dairy-free, gum-free, soy-free, vegan, low-FODMAP goodness.

By, variation of Andrew Olson’s One Ingredient Chef thick almond milk

With my Mr. Wonderful being dairy sensitive and my brother committed to vegan fasts for his faith, I am constantly on the lookout for innovative methods to incorporate non-dairy alternatives in my baking. Mr. Olson has come across a remarkable and simple process for turning almond milk into almond cream – heat it up! Use this lusciously thick cream to replace dairy cream in any recipe.

Note: This recipe has not worked for me using store-bought almond milk. It has only worked with making a thicker version of my homemade Almond Milk.


  • 1 cup raw almonds
  • 2 cups filtered water for soaking, plus 1 cup for pulsing


  1. In bowl, add almonds and cover with 2 cups water. Cover bowl and set at room temperature or refrigerator, away from heat, overnight or for 8 hours. This process will soften the almonds and allow them to plump up.
  2. Drain almonds.
  3. In a blender, add almonds and 1 cup water. Blend on “liquefy” setting for 1 – 2 minutes, depending on ferociousness of blender. Mixture should become milky white, and nuts will become ground.
  4. Allow blend to set for 5 minutes in order to incorporate as much almond flavor into the milk as is possible.
  5. Over a large bowl, place a thin mesh sieve or strainer. You may use a cheesecloth or a nut cloth (that sounds so naughty that I choose not to use one) in place of the strainer. Pour milky liquid through the sieve in order to separate out the large nut particles from the milk. Scrape inside of sieve with spatula in order to release all of the milk.
  6. Into a large glass spouted measuring cup (such as Pyrex), pour the milk.
  7. Onto stove top at medium-high heat, add saucepan. Add milk to saucepan and heat for 4 – 5 minutes, constantly stirring with wooden spoon.
  8. Milk will thicken to become the color and texture of a tasty, white gravy.
  9. Using wooden spoon, stir milk, and run your finger along the back of the spoon to form a thick line. If the line holds and looks like ski tracks in the snow, then you have done the job well!
  10. Immediately remove saucepan from heat, turn off stove top, and allow cream to cool on counter for 10 minutes before transferring to heat-proof glass container (such as Pyrex) and cooling completely in refrigerator.


  • Discard or repurpose remaining almond meal (I like to freeze small scoops of the meal on sheet pans and then use one in a bowl of oatmeal for extra oomph, water, and protein).
  • Store in refrigerator for up to 3 days.
  • This recipe is unsweetened, unflavored, with the exception of the natural nuttiness of the almonds. Add a splash of vanilla extract, whole vanilla bean, or cinnamon sprinkling to the finished product for a nice flavor.
  • Migraine Warning: Nuts (almonds).