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Just 5 simple ingredients make up this fun and delicious Bunny Chow! Featuring leftover coconut pulp from your Almond Cow.
Enjoy this creamy, rich and tangy vegan Ricotta Cheese featuring milk and pulp from your Almond Cow! Make this to use in our Tomato Galette recipe or as a spread on crackers.
This is the perfect summer treat! Enjoy this watermelon flavored Granita. Refreshing, delicious, and easy to prepare with your Almond Cow – you’ll want to make this recipe again and again!
5 Responses
Is there a trick to these issues I’m finding as a new Almond Cow owner?
1. The challenge of getting the ingredient basket onto the almond cow when it is full of ingredients?
2. When ingredients like vanilla or powdered sugar are in the recipe, they drip right out of the filter basket even though instructed to be placed in it. Tricks? Tips? Thank you.
Hi Julie, Thank you for reaching out! Here are additional instructions:
Keep the ingredients around the 1 cup line, which is marked on the outside of the basket.
Hold the top of the Almond Cow in your non-dominant hand, with the filter basket in your dominant hand.
Hold the Almond Cow and filter basket sideways, tilted so the ingredients make a bit of room for the blade.
Inset the blade on the side with fewer ingredients. (Please note, if there are dates in the basket, please place the dates towards one side of the basket and ensure the blade enters the basket away from the dates. They can stick to the blade making the basket difficult to close.)
Slightly wiggle the basket up and into place.
Once the filter basket is flush with the top of the Almond Cow, twist the basket to the left (in the direction of the close arrow) until it is snug in place.
We also suggest using the plastic collector cup as leverage to help hold and twist the filter basket closed.
Hi, Can you actually make the frosting from this creamer like shown in the picture? It suggest to add sprinkles after foaming, How do you foam? Do you use a mixer like with regular cream?
Hi Michael! You can use this creamer to make a basic frosting with powdered sugar, and butter. This creamer will not get thick when using a mixer like regular whipping cream/heavy cream will.
You can froth/foam the creamer with a hand frother or steam wand like on an espresso machine.
Just made this, but with 2 changes… I couldn’t find raw macadamia nuts that were reasonably priced, so I used 1/2 cup roasted, unsalted macadamias and 1/2 cup raw cashews. The second change was that I only used 1 T confectionery sugar, because I don’t like things very sweet. It came out great – so creamy and delicious!