Ingredients Jump to Instructions ↓

  1. 3 cups 711ml Water - divided

  2. 1 cup 93g / 3 1/3oz Whole almonds

  3. 1/4 cup 82g / 2.9oz Maple syrup

  4. 3 tablespoons 45ml Agar-agar flakes

  5. 1/8 teaspoon 0.6ml Salt

  6. 1/2 teaspoon 2 1/2ml Vanilla

  7. 1/8 teaspoon 0.6ml Almond extract

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a saucepan, place 2 cups water, and bring to a boil. Add the almonds, boil for 1 minute, remove the pan from the heat, and set aside for 5 minutes. Drain and discard the water. Using your fingers, squeeze the almonds out of their skins and discard the skins. Transfer the almonds to a food processor and process for 1 to 2 minutes or until a fine meal. While the machine is running, drizzle in the remaining 1 cup water, and process an additional 1 minute. Line a colander or strainer with a double thickness of cheesecloth (or coffee filters) and pour the almond milk mixture through the cheesecloth to strain. In a saucepan, combine the almond milk, maple syrup, agar-agar flakes, and salt, and bring to a boil while stirring with a whisk occasionally. Reduce heat to low, simmer for 5 minutes while whisking occasionally, or until the agar-agar flakes are dissolved completely. Whisk in the vanilla and almond extract, and transfer the mixture to a glass container. Place a piece of waxed paper on top to prevent a skin from forming. Chill until firm, or overnight. When the mixture is firm, place in the food processor, and process for 1 to 2 minutes or until light and creamy. Taste and add additional vanilla or almond extract, if desired. Serve as a topping for fresh fruit, pies, cakes or other desserts.


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