Discover the joys of our 3-ingredient almond cream - a delight for your taste buds and a versatile addition to your recipes. From its rich flavour to its ease of preparation, this almond cream is a game-changer.
If you're someone who loves a side of sauce to dip your food into, you're going to love this candida-diet friendly, mayonnaise substitute. Made with almonds, it is free from sugar and preservatives and contains no olive oil or eggs, so it is great on a vegan diet.
If you're looking for a nut-free alternative, give my vegan sunflower seed sour cream recipe a go instead.
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📋 Ingredients
- Almond Flour: Adds a nutty richness to the cream.
- Water: No oil is needed in this recipe.
- Nutritional Yeast: Creates the savoury, tangy notes.
- Lemon Juice
- Salt
See recipe card for quantities.
🥣 Instructions
Making this 3-ingredient almond cream dressing couldn't be simpler. And unlike some nut-based creams, there is no soaking necessary.
- Simply add all of the ingredients to a small blender and blitz until smooth!
- Taste the cream and adjust by adding more salt or lemon juice according to your preference.
- Transfer the almond cream to an airtight glass container.
- Store in the refrigerator for 3-4 days. For longer freshness, freeze smaller portions of the cream.
Hint: start with just a small amount of water at first, and gradually increase the amount until the desired consistency is reached.
Note that the almond cream will thicken slightly once fully chilled in the refrigerator.
💫 Substitutions
- Lemon juice - don't have any fresh lemon juice? Simply swap equal parts apple cider vinegar.
- Almond flour - in this recipe we are using almond flour which does not require any soaking. You can substitute for the same weight of blanched almonds, however, these will need to be soaked and drained before blending. You can also substitute the almonds for macadamias or cashew nuts (note that cashews are not permitted in the early stages of a candida diet), however, these would need to be soaked for 30 minutes prior to blending (drain first) in order to soften the whole nuts.
- To make this recipe nut-free simply use pre-soaked sunflower seeds - I have a separate recipe for sunflower seed sour cream.
⚖️ Variations
This basic recipe creates a savoury yet neutral flavour, which means you can add a variety of flavours to your liking.
- Herby - add fresh or dried herbs and some fresh garlic for a delicious savoury and flavoursome garlic herb dressing.
- Sweet - swap the nutritional yeast and salt for vanilla powder and a little powdered xylitol for a sweet cream alternative to serve with berries.
You could also use this almond cream recipe as the base for other dressings such as this vegan ranch dressing.
🥄 Equipment
A high-quality blender ensures a smooth consistency. Adjust blending time based on your blender's power.
🥡 Storage
Once prepared, transfer the almond cream to an airtight container, preferably made of glass. The cream will set slightly once chilled.
Store in the refrigerator for 3-4 days or freeze in smaller portions for prolonged freshness.
To use a frozen almond cream portion, simply remove from the freezer and leave to thaw in the refrigerator for a couple of hours.
✨ Top Tip
Store individual portions in the freezer and pop a frozen cube directly into soups or stews to add a shot of flavour and creaminess.
❓ FAQ
Yes, but expect a slightly different texture and flavour. Almond flour is made from blanched almonds without skins, whereas almond meal still includes the skins.
In this recipe we use almond flour instead of whole almonds so that it is easier to blend into a smooth consistency. You can substitute for whole blanched almonds, but the results may be slightly grainier and you may need to blend for longer. If you use whole almonds with the skin on, be prepared that the texture will not be as smooth, and the flavour will be slightly nuttier as well.
More Candida Diet Dressings
Looking for other recipes like this? Try these:
3-Ingredient Almond Cream Dressing – Dairy Free
Ingredients
- 150 g Almond Flour
- 240 ml Water
- 2.5 tablespoons 10g Nutritional Yeast
- 2 tablespoons Lemon Juice approx. 1 lemon
- ⅛ teaspoon Salt
Instructions
- In a blender, combine almond flour, water, nutritional yeast, lemon juice, and salt.
- Blend for a couple of minutes until the mixture is smooth, light, and fluffy.
- Taste the cream and adjust by adding more salt or lemon juice according to your preference.
- Transfer the almond cream to an airtight glass container.
Notes
Last step! If you make this recipe, will you do me a huge favour and leave a ⭐⭐⭐⭐⭐ review letting me know what you thought? It really helps! Thanks for your support!!
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