Mexican Crema Substitute Recipe

The Best Homemade Mexican Crema Vegana Recipe

WebMar 26, 2023 · Soak the almonds overnight with plenty of water, and place in the refrigerator. Soak at least 8 hours. The next day, drain and rinse …

1. Soak the almonds for a couple of hours or until they plump up and become softer, drain before using. Place all the almonds and only half of the water into the blender and blend for a couple of minutes.
2. Add all the cornstarch, a little bit (like a pinch) of salt, the other half of the water and blend until completely smooth -- the time will depend on the power of your blender. If you're blender isn't too powerful you may want to pass the liquid through a fine sieve to catch any bits and prevent a grainy crema.
3. Over medium heat cook the mixture until it thickens. This will take about 10 minutes. It's very important that you keep stirring the whole time to prevent it burning or bubbling over. As it cooks you'll notice that little by little the cream begins to form as the mixture thickens. You'll know that the crema is ready when it has a thick creamy consistency. When ready, remove from heat and allow to cool for a few minutes while you keep stirring it.
4. At this time if you want a more neutral tasting crema you can simply leave as is and cool completely before storing. For a more tart cream continue with the next step.

Preview

See Also:

Show details