(All measurements are approximates. Adjust to your own taste.)
1 cup raw almonds (soaked several hours or overnight – reserve soak liquid)
1 tsp. pure vanilla extract
2 Tbl. agave nectar
1 Tbl. pure maple syrup
3 packets vanilla flavored stevia
Drain soak water from almonds and reserve. Place almonds in high speed blender. Add back enough soak liquid to just cover almonds. Process at high speed until you have a chunky paste. Add remaining ingredients and blend again. Add more soak liquid until you have a nice, smooth, thick “whipped cream” consistency. Chill for best flavor.
This cream is very versatile! Omit the maple flavoring and use as a base for cream pies or ice creams, etc. Add any other flavoring you like (rum, almond, mint, orange, etc.) and use in a wide variety of desserts! Try eating this on slices of banana or halved medjool dates. DIVINE!!! You will NOT miss your sugar-based sweets, trust me on this!
Makes about 1-1/2 to 2 cups cream.