Soak the peeled almonds in water for at least 8 hours. Pour off the water and wash the almonds briefly again under running water. Put the almonds in a blender, add water and coconut oil. Mix creamy at the highest level (10) for approx. 2 minutes. There shouldn`t be any more bits to be seen. If necessary, press down with a plunger and mix again for 15-20 seconds.
Pour into a clean glass and let it steep in the refrigerator for 1 to 2 days before using the cream again. Lasts at least 8-10 days at 4 ° C, possibly longer.
To be used as a base for sauces, desserts or spreads.
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