Pea Puree and Carrot Puree Using Almond Milk

I was curious if it would work to use almond milk in a puree where you'd normally use cow's milk or cream. As it turns out, it works great.

I tried two different purees. A pea and a carrot. Both turned out smooth and tasty. The colors also turned out very appealing.

Carrot Puree
2 cups roughly chopped baby carrots
1 cup almond milk
1 clove garlic
1/4 cup fresh cliantro
1 slice rye bread seeded with caraway
1 tsp olive oil
2 tbls hot sauce
1 tsp each salt and pepper
1-2 tsps dill to taste

Heat over medium the milk, carrots, oil, garlic, hot sauce, salt and pepper in a medium sauce pan with the lid on. Contineue cooking on a low flame until carrot are tender. About 15 minutes.

Add hot mixutre, torn up bread slice, cilantro and 1 tsp of the dill to a blender. Puree. Taste. Add more salt, pepper, dill if desired.

Pea Puree
2 cups frozen green peas
1/2 cup almond milk
1 clove garlic
1/3 cup fresh cilantro
1/4 cup vegetarian parmesean
1 tsp each salt and pepper

In a medium sauce pan heat over medium low the almond milk, garclic clove, salt and pepper. When mixutre is just about to simmer add frozen peas and heat 2 minutes more.

To a blender add cilantro, parmesean and warm pea/milk mixture. Puree until smooth. Add additional salt, pepper or cilantro if desired.