Make your own cream

Sesame cream (300 ml)

50 ml whole sesame seeds
100 ml of water
1 banana
3 figs
Blend the sesame seeds in a blender for 15-20 seconds. Add a little water at a time and mix for 2 minutes. Rinse the figs in boiling water, then chop the banana and figs into chunks and put them in the blender. Blend until it becomes fluffy in texture. Sesame milk is very good unsweetened but you can also flavour it with vanilla sugar, concentrated apple juice or jam, for example. Keeps for 2-3 days in the fridge and goes very well with porridge.

Avocado cream (300 ml)

1 avocado
1-1.5 bananas
150 ml of water
Split the avocado and take away the stone and the skin. Blend the avocado and the banana after chopping them into chunks. Add water and blend the cream to a nice texture. Keeps for 3 days in the fridge.

Cashew cream (300 ml)

200 ml cashews
200 ml of water
Blend the cashews to a milky consistency. Add a little water at a time and mix for 2 minutes. Keeps for 3 days in the fridge.

Almond cream (300 ml)

200 ml of sweet almonds
200 ml of water
Blanch the almonds and let them dry. Blend the almonds to a fine powder and add a little water at a time. Blend for 2 minutes. Instead of blanching the almonds, you can soak them overnight. Almond cream keeps for 3 days in the fridge.