| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Vegan |
Vegtime1 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Unfiltered apple juice |
| 3 1/2 |
tb |
Agar flakes |
| 1 |
tb |
Kudzu |
| 2 |
c |
Almond amasake or vanilla soy milk |
| 3 |
tb |
Maple syrup |
| 2 |
tb |
Pure vanilla extract |
| 2 |
ts |
Alcohol-free almond extract |
| 2 |
tb |
Almond butter |
| 1/4 |
ts |
Sea salt |
| 1/4 |
ts |
Ground cardamom |
INSTRUCTIONS
MAKES 2 1/2 CUPS. VEGAN
Pour apple juice into a small sauce pan, add agar flakes, and let sir
10 minutes. (The pectin in the juice helps to break down the agar.)
Place over medium heat and bring to a slow simmer. Cook 10 minutes to
dissolve agar flakes. In small mixing bowl, dissolve kudzu in 1/4 cup
amasake. Add remaining 1 3/4 cups amasake, maple syrup, vanilla
extract, almond extract, almond butter, salt and cardamom.
Whisk kudzu mixture into apple juice and cook, stirring often to keep
mixture from lumping or scorching, 15 minutes.
Pour into a shallow dish or pan and bring to room temperature. Cover
and chill at least 1 hour. To serve, puree almond cream in a food
processor.
PER 2-TABLESPOON SERVING: 46 CAL.; 1G PROT.; 1G TOTAL FAT (0 SAT.
FAT); 7G CARB.; 0 CHOL.; 39MG SOD.; 0 FIBER.
Recipe by: Vegetarian Times Magazine, April 1998, page 48
Converted by MM_Buster v2.0l.
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