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Amaretto Cream

Amaretto Cream

Active time: 20 min
Total time: 180 min
Serves: 2 1/2 cups
This delicious yet potent sweet cream will become a staple around the holidays and beyond. It pairs perfectly with grilled stone fruits.

Steps

1

Preparing the Cream

Preparing the Cream

Ingredients

  • 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
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

  • Carolyn B
    Carolyn B •
    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!
    Reply
  • Carolyn B
    Carolyn B •
    I wish I could give it 5 stars! And leave a photo...it was really a beautiful presentation!
    Reply
  • Court T
    Court T •
    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.
    Reply
  • Patricia L
    Patricia L •
    what kind of amaretto and almond extract do you use for this recipe?
    Reply
  • Chris R
    Chris R • Rouxbe Staff •
    Patricia, The choice is yours! Chris
    Reply

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