Recipes > Amaretto Cream
This delicious yet potent sweet cream will become a staple around the holidays and beyond. It pairs perfectly with grilled stone fruits.
Chad Sarno
- Serves: 2 1/2 cups
- Active Time: 20 mins
- Total Time: 3 hrs
- Views: 20,525
- Success Rating: 0% (?)
Steps
Step 1: Preparing the Cream
- 1 14 – oz can coconut milk
- 3/4 cup raw cashews soaked in 3 cups warm water for 3 to 4 hours, drained
- 1/2 cup non–dairy milk of choice
- 1/4 cup amaretto
- 3 tbsp liquid sweetener
- 1/4 tsp almond extract
- sea salt, to taste
Method
Combine the coconut milk, cashews, non-dairy milk, amaretto, sweetener, extract and salt in a blender. Process on high until smooth.
Transfer to a clean container, cover and refrigerate. May be stored, refrigerated, for up to 1 week.
Serve over waffles, pancakes or as a sweet cream for dipping fruit.
5 Comments
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I made this cream and got it good and cold in the refrigerator...then used it as a base for Amaretto Gelatto with my ice cream maker. It was soooo good! It was so easy to scoop out a beautiful scoop of ice cream even after it was in the freezer for several hours. The amaretto flavor was subtle and so tasty...served it with an oil-free vegan Apple Spice Cake (veganricha.com recipe) for my husband’s birthday and it was GREAT! -
I wish I could give it 5 stars! And leave a photo...it was really a beautiful presentation!
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Tastes delicious. We found we could also do a riff of Rouxbe's vegan eggnog using this cream blended with nutmeg, dates, and xantham gum. The amaretto adds a subtle but lovely kick of booze. -
what kind of amaretto and almond extract do you use for this recipe? -
Rouxbe Staff
Patricia, The choice is yours! Chris
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