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Almond Crema
Did you know you could make a Mexican style crema with almonds?? That's right, this delicious and smooth almond crema has no dairy!
Course
Condiment
Cuisine
Mexican
Total Time
15
minutes
minutes
Servings
4
people (1 1/2 cups)
Calories
214
kcal
Author
Dora S.
Ingredients
High Powered Blender Crema:
½
cup
Almonds
raw
1
clove
Garlic
¾
cup
Water
¼
cup
Almond milk
unsweetened ( or vegetable oil)
1
tbsp.
Lemon juice fresh
Regular Blender Crema:
½
cup
Almonds
raw
1
clove
Garlic
¼ - ½
cup
Water
¼
cup
Almond milk
unsweetened (or vegetable oil)
1
tbsp.
Lemon juice fresh
Instructions
High Powered Blender Crema:
Place the almonds, garlic, water,almond milk, and lemon juice in the blender and process until smooth. Season with salt and pepper.
Regular Blender Crema:
Boil water in a small pot and pour over almonds. Let sit overnight at room temperature.
The following day peel the almonds. The skins should pop right off.
Place the almonds, garlic, almond milk, and lemon juice in the blender. Add ¼ cup of water and process until smooth.
If it is too thick, add the remaining ¼ cup of water.
Season to taste with salt and pepper.
Notes
If you don't mind using oil, use it in place of the almond milk for a smoother sauce.
Nutrition
Calories:
214
kcal
|
Carbohydrates:
9
g
|
Protein:
8
g
|
Fat:
18
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
11
g
|
Trans Fat:
1
g
|
Sodium:
44
mg
|
Potassium:
266
mg
|
Fiber:
5
g
|
Sugar:
2
g
|
Vitamin A:
1
IU
|
Vitamin C:
3
mg
|
Calcium:
137
mg
|
Iron:
1
mg