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In a blender, add almond flour and 1 cup water. Blend on
“liquefy” setting for 1 – 2 minutes, depending on ferociousness
of blender. Mixture should become milky white, and nuts will
become ground.
Allow blend to set for 5 minutes in order to incorporate as much
almond flavor into the milk as is possible.
Over a large bowl, place a thin mesh sieve or strainer. You may
use a cheesecloth or a nut cloth in place of the strainer. Pour
milky liquid through the sieve in order to separate out the large
nut particles from the milk. Scrape inside of sieve with spatula in
order to release all of the milk.
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Into a large glass spouted measuring cup (such as Pyrex), pour
the milk.
Onto stove top at medium-high heat, add saucepan. Add milk to
saucepan and heat for 4 – 5 minutes, constantly stirring with
wooden spoon.
Milk will thicken to become the color and texture of a tasty,
white gravy.
Using wooden spoon, stir milk, and run your finger along the
back of the spoon to form a thick line. If the line holds and looks
like ski tracks in the snow, then you have done the job well!
Immediately remove saucepan from heat, turn off stove top, and
allow cream to cool on counter for 10 minutes before
transferring to heat-proof glass container (such as Pyrex) and
cooling completely in refrigerator.
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