Today we propose a cream that’s very easy to make, that will get you out of more than one scrape where you don’t know what to make for a snack between meals. It’s like a cream cheese but the great thing about this recipe is that it doesn’t involve any ingredients of animal origin. We’ll make it with a base of Frutos del Sol blanched almonds and Amandín Organic Cuisine, and give it a tasty twist with shiro miso, a kind of miso.
Miso is a fermented soya paste with sea salt, to which cereals can be added as an option. It’s made by keeping the soya beans and some other kind of cereal (depending on the type of miso) under pressure with sea salt. The fermentation time also depends on the type of miso, but it generally takes 2 years. Shiro miso is a kind of miso that is fermented with soya and rice. It ferments faster (in just 2 weeks) and tastes sweeter.
The shiro miso will give your cream a distinctive strong, “fermented” flavour. For you to have on toast, with fried bread or in sandwiches, and to accompany – for example – cucumber or carrot, or any Frutos del Sol nuts. A really healthy snack.
- 50 g Frutos del Sol blanched almonds
- 2 drops of lemon juice
- 1 c/g tablespoon debittered brewer’s yeast
- 100 ml water
- 100 ml Amandín Rice Cuisine
- 1,5 c/g tablespoons of shiro miso
Put the Frutos del Sol blanched almonds in to soak for at least 4 hours. After that, drain the water and put them in the mixer bowl.
Add the yeast and start beating. You have to make a dense cream with a thick texture. To make it easier to beat, gradually add a little water. Once you have the cream, add the lemon juice and mix it again.
Heat the Amandín Rice Cuisine in a pan and when it comes to the boil turn it off. Then add the mixture you prepared before and stir vigorously for a couple of minutes to mix it all together thoroughly.
Put the cream in a container with a lid and add the shiro miso. Add the miso at the last moment, after taking the mixture off the heat, to preserve all its properties. Mix well and when it has cooled down put it in the fridge.