I want to make a replacement for heavy cream. I'm considering almond milk blended with a fat. I have a high powered blender on the way for this purpose (yes, it will blend).
Some fats I'm considering:
- Coconut Oil
- Butter
- Tallow (wet rendered, pretty neutral in flavor)
Blending the almond milk and fat together, is it possible to create a reasonably stable suspension with a consistency similar to cream this way?
Will the fat invevitably separate after a few hours?
Do I need to add an emulsifier or other ingredient?
Best Answer
You should be able to mix almond butter into almond milk to raise the fat level to that of cream. That should be enough, assuming you want the cream as cream, or for a ganache or something. I've certainly done this with coconut milk and coconut oil, and used in a ganache for a chocolate cake.
For whipping, you'll need something with more stability than almonds. Adding gelatine or xanthan gum should help with that.