The almond cream is made with just one ingredient, without fats, additives, or added sugars.
Below, you’ll also find the video recipe complete with all the steps that I will describe to you shortly.
Obviously, a teaspoon of this cream will give you energy and all the wonderful natural benefits of almonds.
Almond cream can also be bought ready-made, but why buy something packaged and quite expensive when we can easily prepare it at home?
Here are the instructions and all my tips on how to use it best.
If you generally love nuts, take a look at these other recipes right below:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: No cooking
- Cuisine: Italian
- Energy 46.32 (Kcal)
- Carbohydrates 1.72 (g) of which sugars 0.35 (g)
- Proteins 1.69 (g)
- Fat 3.99 (g) of which saturated 0.30 (g)of which unsaturated 3.51 (g)
- Fibers 1.00 (g)
- Sodium 12.48 (mg)
Indicative values for a portion of 8 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 8.8 oz almonds (toasted)
- 1 pinch salt (optional)
Tools
- 1 Food Processor
- 1 Spatula
- 1 Jar glass with lid
- 1 Teaspoon
Steps
Preheat the oven to static mode at 350°F.
Place the almonds on a baking sheet lined with parchment paper or a silicone mat.
Bake for about 10 minutes.
Make sure they are slowly browning.
Once ready and toasted, place the almonds in the food processor.
Start blending; it will take about 10 minutes to obtain a smooth and fluid cream.
Initially, you’ll obtain a fine almond powder that will then begin to compact, finally turning into a smooth cream.
To avoid overheating your food processor, MY ADVICE is to blend not continuously for 10 minutes but to pause at intervals of 2-3 minutes.
I leave below the model of my 4-blade, powerful, and easy-to-use food processor.
You can proceed to purchase by clicking the Amazon icon next to the article.
During the intervals when you stop, open the lid of your appliance and use a spatula to clean the edges of the mixer from the stuck dried fruit.
After the necessary minutes, the cream will be ready to enjoy.
Below are some tips on how to use it best.
USEFUL TIPS ON STORING AND USING ALMOND CREAM
Once ready, transfer the almond cream into a glass jar, and allow it to cool completely.
Close the jar with the lid and store it in the refrigerator.
It will keep for about 2 weeks.
When consuming the cream, stir well with a teaspoon as there might be a more liquid part on the surface and a denser part at the bottom.
You can enjoy the cream as you like.
Given the compact consistency, I SUGGEST melting it with a little milk or tea before spreading it on a slice of bread.
It will remain much smoother and more pleasant on the palate.
IF YOU WANT TO SWEETEN YOUR SNACK mix together: a nice teaspoon of cream, a teaspoon of tea, and one of jam. You’ll see what a delicious cream comes out.
ANOTHER WAY TO USE IT could be with plain yogurt.
For my snack breaks, I sometimes eat low-fat plain yogurt in which I add a little honey and a teaspoon of almond cream.
FAQ (Questions and Answers)
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