As you already know, I love eggless creams, especially those made with plant-based beverages. The almond milk cream, which I flavored with limoncello today instead of the lemon zest I usually use, I really like it as a filling for cakes and tarts.

Eggless creams are very versatile; they can be made with cow’s milk or any type of plant-based beverage depending on the needs and the final taste you want to achieve.

For the final taste, there are many possibilities, such as orange zest, vanilla, or almond flavor. Or, to stick with a liqueur as in this recipe, besides limoncello, you can use cognac, rum, or an amaretto or mandarin liqueur.

And you can get creams in various colors: from white to yellow (from pale yellow to more intense depending on the amount of turmeric used), to pink (yes! a test I’ll tell you about!!) to chocolate color (well, who would’ve thought! 😄). But I won’t deny that I’m tempted to try other colors too, who knows… maybe I’ll think about it for next year’s Carnival!

Come on, try this almond milk and limoncello cream right away. In fact, I recommend making a double batch so that you can taste one half immediately and the other half… well, put it in the fridge! because we will need it for tomorrow’s recipe! 😉

👇 Here are all my other creams:

Difficulty: Very Easy
Cost: Affordable
Preparation time: 2 Minutes
Portions: 2
Cooking methods: Stovetop
Cuisine: Vegetarian
Seasonality: All Seasons

Ingredients

1 cup almond milk
2 tbsp cornstarch (or flour)
2 tbsp sugar
2 tbsp limoncello
1 pinch turmeric powder (optional)

Tools

Small Pot

Steps

Note on the flour used as a thickener: as indicated in the ingredients, you can use either flour or cornstarch. The success and goodness of the cream are the same; only the appearance is slightly different, one is more opaque, the other shinier, a slight difference I already mentioned in the eggless soy milk cream recipe.
Here is the shinier version with cornstarch:
And the more opaque appearance of the version with flour:
Pour the cornstarch (or flour) and sugar into a small pot, add the almond milk (at room temperature) slowly while stirring with a spoon.
Place the pot on the heat.
If you want a yellow-colored cream, add a pinch of turmeric; it doesn’t change the flavor, it just makes the cream more similar to traditional cream.
👉Be careful, a very small amount is needed. I accidentally used a pinch too much and ended up with an intensely yellow cream that isn’t always suitable for all desserts or circumstances (it was a bit too neon for me! 😅).
Bring to a boil while stirring continuously.
When the cream thickens, lower the heat and continue cooking for about a minute.
Turn off the heat and add the limoncello at this point. Mix well.
☝ It might seem that the limoncello makes the cream too liquid, but it’s only temporary: as it cools, the cream will thicken appropriately.
Let the almond milk and limoncello cream cool by transferring it to a (cold) bowl and stirring it from time to time.
Once cooled, it can be stored in the refrigerator in a closed container for 2-3 days.
Great on its own, for fresh desserts, or for children’s snacks.
Perfect as a filling for pastries and tarts. (Stay tuned, the next recipe is almost ready! 😉).