Almond Dreamcake + how to make almond cream (Vegan & Paleo)

Smooth, light and DREAMY: Almond Dreamcake! Made with almond cream — no dairy and no cashews! (Raw, Vegan & Paleo approved)
Almond Dreamcake (Vegan, Paleo) PrettyPies.com

Goodbye for now, Cashew Cream

Ask and you shall receive!  A vegan creamcake with NO CASHEWS! (And no soy, agar agar or even coconut cream!) Can you believe it?!!? 

I have gotten so many questions about replacing cashews in cheesecakes, and NOW I have the answer and I’m SO excited!

Almond Dreamcake (Vegan, Paleo) PrettyPies.com

ALMONDS TAKE THE CAKE

Instead of cashews, my go-to ingredient for almost everything (from cheesecakes, to caramel, to cookies) I used almonds!

  • Almonds still offer a neutral flavor – check!
  • They’re less expensive (always good news!)
  • More readily available. YAY! (I buy them at Aldi for super cheap)
  • They CAN be turned into cream – YESS!!
  • BONUS: they’re lower in carbs! So for all my dairy-free keto friends, I know you’ll be super excited this discovery!!

Happy dance! Thank you to Ben & Jerrys for the inspiration to try making almond cream. After trying their new dairy-free ice cream on National Free Cone Day and found out it’s made with almonds, I had to try making it! Almond Dreamcake (Vegan, Paleo) PrettyPies.com

How to make Almond Cream

Making almond cream is SUPER easy and exactly like making cashew cream, actually! If you’re new to making cream out of nuts, here’s how you do it:

  1. Add blanched (skinless) almonds to a glass bowl that holds 3-4 cups.
  2. Bring a pot of water to a boil. Pour it over the almonds.
  3. Soak nuts in hot water for 2 hours (alternatively, soak in room-temp water overnight)
  4. Drain, rinse and shake nuts dry.
  5. Put the nuts in a food processor (or high speed blender) and blend them until completely broken down.
  6. Scrape down the sides, and blend again with a little almond milk and to reach a creamy consistency and Voila, cream!

Tastes like a DREAM

Almond “Dreamcake” is similar but not quite exactly like a cheesecake. It’s lighter, and less tangy. More of a cream cake. And it’s totally heaven on a fork.

But if you want to turn this into a cheesecake, you can! Swap the milk for oil and add about 1 more tablespoon of lemon juice so it will be rich and have a cream cheese flavor. (I will definitely be making an almond cheesecake, so stay tuned for that)

But my absolute FAVORITE part about this dreamcake is the almond FLAVOR. I am a little bit obsessed with almond extract. It’s such a delicious flavor and this dessert is FULL of it. Reminds me of the flavor of wedding cake!Almond Dreamcake (Vegan, Paleo) PrettyPies.com

That hot pink drizzle though…

I can’t forget about the drizzle! Whatever you call it… coulis, compote, or drizz, it’s so gorgeous and adds so much decadence.

Can you guess what it’s made of?? It’s beets! Plus more almond extract, milk and a splash of maple syrup, pureed together. Super simple, but totally takes it up a notch. If beets aren’t your thing, you can totally make a compote out of strawberries or blueberries, like in this recipe. 

Drizzle is optional, but definitely elevates your level of fancy. 😉

Click image below to save this recipe on Pinterest:

If you make this recipe, tag me on Insta @emily.likes.food #prettypies! I love seeing your creations!

Almond Dreamcake (Vegan, Paleo)

Light and creamy cream cake made totally with ALMONDS and full of delectable almond flavor! Tastes like a DREAM.
Prep Time15 mins
Total Time18 mins
Servings: 9 slices

Ingredients

Crust

  • 1 cup roasted almonds
  • 7 medjool dates 3/4 cup
  • Dash of pink salt

Almond Cream Filling

  • 1 1/2 cups blanched almonds soaked
  • 1/3 cup maple syrup to taste
  • 1/3 cup +1 Tbs coconut oil melted
  • 1/4 cup non-dairy milk
  • 2 tsp almond extract to taste
  • Dash of pink salt

Almond Beet Coulis

  • 1/2 cup roasted beets
  • 1/3 cup non-dairy milk plus more as needed to thin
  • 1 Tbs maple syrup
  • 1/4 tsp almond extract

Instructions

To make the crust:

  • Pulse together all ingredients in a food processor until sticky crumbles form.
  • Press into a parchment-lined 7" springform pan. Set aside.

To make the filling:

  • Soak almonds in hot water (brought to a boil first) for 2 hours. Drain, rinse and shake dry.
  • Blend almonds in a food processor until completely broken down. Scrape down the sides.
  • Add remaining ingredients and blend again until smooth. Taste and adjust for sweetness and almond flavor.
  • Pour filling over crust and smooth with a spatula.
  • Freeze or refrigerate until firm, a minimum of 3 hours.

To make the coulis:

  • Puree all ingredients using an immersion blender or mini blender, adding extra milk as needed to thin.
  • Taste and adjust for sweetness.
  • Pour over cheesecake. Enjoy!

Notes

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
What I used:
Blanched almond slivers, dry roasted almonds, & medjool dates from Aldi
To store: Keep covered and refrigerated for about 1 week, or freeze for 1 month (store beet coulis separately)
Low Carb Sweetener Swap: You can replace the maple syrup with an equal amount of coconut milk + a pinch of pure stevia powder (to taste).
To make the crust date-free and low-carb, use this one instead. If you have any questions, I'm happy to help! 🙂

24 comments

    • Emily says:

      Thanks! The beet coulis turned out even better than I expected! I love how it added another layer of almond flavor too And the color!! So pretty

    • Emily says:

      I don’t think that would work since the almonds need to absorb water & soften to be blended into cream. I think the flour would be too gritty and dry instead of smooth and creamy.

  1. Alicia says:

    Would you have any suggestions on a binder for the crust other than dates? I can have all of these ingredients but dried fruit is high on my medical diet. No worries if not! 🙂 Looks amazing!

    • Emily says:

      I usually use 2-3 Tbs coconut oil + a little sweetener (pinch of stevia or 1 T maple syrup) to replace the dates. You can also use nut butter in place of the oil.
      Hope that helps! If you try it, I’d love to hear how it turns out 🙂

  2. Marisa says:

    Oh wow! The beet coulis is incredible. I had some over ripe blueberries I tossed in, that I didn’t think would hurt. 😉
    Thank you for this incredible recipe!

  3. Paula Buckland says:

    This is such a lovely idea! I LOVE almonds too. cashews give me arthritic pains! I would use almond oil because coconut is too high in sat. fat for me. Maybe use almond butter for the base too mixed with dried apricots! I’m always looking for ways to ‘veganise everyday recipes!

    • Emily says:

      Thanks Paula! I’m so glad to have a cashew-free alternative 🙂 your adjustments sound great. One caveat — the coconut oil is what holds it together (it solidifies when chilled) An alternative could be palm oil.
      Let me know if you try it! 🙂

  4. Marissa says:

    This looks incredible! Do you buy the almonds already blanched, or do you blanch them yourself? New to this but eager to try!

  5. Cyndi says:

    Hi, Emily-
    My pet peeve is when people ask the poster questions she shouldn’t be expected to know the answers to, but now I’m doing it! How important is it for the almonds to be blanched? How do you think it would turn out if I attempted it with almonds with the skins on? Thanks!

    • Emily says:

      I think it would still work with unblanched (raw) almonds. But the cake would be speckled instead of white 🙂 If you try it, please report back how it goes!

    • Emily says:

      Thanks! I love it
      Yes there is quite a bit of almond flavor if you add almond extract 🙂 You can add as much or as little as you like. I like a LOT, haha.

    • Emily says:

      My pleasure!
      Yes it keeps in the fridge for at least a week or more. You can freeze it for about a month, also! 🙂 Just keep tightly wrapped.

  6. Linda says:

    I followed directions exactly but mine is not smooth and creamy. It is kind of pithy like fine coconut. There is no way it will pour into the pan. I will have to use a spatula to get it out of processor and spread it in pan.

  7. LauraCatherine says:

    Thanks to the person who asked about using whole raw almonds, that is also what i keep in my pantry.
    I was wondering if caned whole fat coconut milk could be used in a way to eliminate the need for coconut oil. I just tends to not make it into my grocery budget. Many thanks

    • Emily says:

      I’m sorry, coconut milk won’t work in place of oil. The oil solidifies when chilled and that is what holds it together. Otherwise it will just be a bowl of cream 🙂

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