Recipe of the month: Almond nut cream

The highly sought after almond nut cream from our November Film & Feast last year – enjoy 🙂

1 cup (150g) almonds (or other nut)

½ cup Bonsoy soy milk (or other milk but Bonsoy gives the best creamy result)

½ tsp vanilla

1 tbsp maple syrup (or other sweetener, using more or less to personal taste)

Pinch of salt

Roast almonds at 180 degrees for 20 to 30 minutes, until nicely browned. Leave until cold.

Place almonds in a food processor and process to a fine powder. Add the other ingredients and process again. Chill. Stir in more Bonsoy if the mixture is too thick.

Serves 4 to 8 people