2-Ingredient Almond Sauce is rich, creamy, and dairy-free. It’s also the perfect milk and cream alternative for smoothies and other sweet recipes.
Growth spurts and summer vacation abound, keeping two monkeys full in the middle of our jungle is no small feat. But we are enduring as best we can (shoutouts to Jane Austen and Lizzy Bennet for that lovely little quip). Anyway, it’s true, these kiddos are wanting ALL THE FOOD, and I swear up and down I just fed them four seconds ago. We are five days into summer vacation. It’s going to be a long one, Spiriteds. But then I thought, what if I come up with some fillers for the foods we are already eating so we can enjoy more of our summer? That would be good, right?
And here we are. 2-Ingredient Almond Sauce.
I like to make this as a basic recipe (almonds and water), and then add in my options based on how I want to use the sauce. So let’s talk variations, shall we? Because with just two base ingredients, you can turn this thing into whatever you want.
First, we gotta talk fruit. So, you can reduce the water to make this more of a dip or cream, add a little sweetener of choice, maybe a little vanilla, and you and your fruit are set to go.
You and your fruit are also set to go adding this to a smoothie. I particularly like strawberries, blueberries, and raspberries with almonds, and they make a perfect starting point. A little goes a long way, so I usually start by adding 1/4 cup to the food processor and adjust from there.
Second, what about a little almond extract? Morgan, it’s already almond. I know! Isn’t it great? Because is it ever possible to overdo the almond? I think not.
Finally, a milk alternative. The more water you add, the more it will turn into an almond-like milk. You may want to soak the almonds longer than usual (see below for a word on that front) just to soften them for the food processor. As for using something other than a food processor, I haven’t tried it. You may also want to squeeze the mixture through a cheese cloth to remove particles.
Okay, but getting serious for one moment, a question that always comes up with nuts and seeds: to soak or not to soak? That is the question.
According to Livestrong, soaking almonds helps break down inhibitors that prevent its enzymes from being released. The enzymes help the body absorb the nutrients, so having the enzyme do its thang is pretty important. Since nutrient absorption has been a significant issue in our family, we choose to soak. As for how long, I have read anywhere from 2-48 hours. How’s that for casting a wide net????
If I am planning far enough ahead, I’ll soak for longer periods of time. On the other hand, if it’s dinner time, the monkeys have overtaken the jungle, and I still have no idea what we’re doing for dinner, I’ll soak the almonds for anywhere from three seconds to two hours. I’m kidding. Kind of. In my experience, this is more personal preference than right or wrong.
However you choose to savor it, I hope you enjoy your 2-Ingredient Almond Sauce! Now, if you’ll excuse me, I think I hear a hungry monkey calling my name.
- 1 cup almonds (soaked, optional)
- 2 cups water (if soaked, use water almonds were soaked in)
- Blend almonds with water on high speed for 5-6 minutes.
- Pour through strainer or squeeze through a cheese cloth (optional)
- Refrigerate in wide mouth glass jar.
(This recipe first appeared on 6/13/16, and, you guessed it, the photos got a makeover. K-Hubs and I have also found new ways to enjoy this recipe, which I have included in the Notes section of the recipe! Enjoy!)