This mildly spicy almond and oat cream is suitable for the preparation of all kinds of sauces – quick, easy, delicious.
For the almond and oat cream, bring 150 ml of water to the boil, add the oat flakes and leave to stand for 10 minutes.
Then pour the contents of the pot into a blender, add all the remaining ingredients and puree until smooth.
Pour the almond oat cream into a clean sealable glass bottle and store in the fridge. The cream can be kept refrigerated for about 4 days. You can also e.g. B. fill in an ice cube tray and freeze.