Non-dairy, non-soy food product and methods of making
A food composition or product is described comprising a finely ground nut-seed component, a liquefying agent, and salt, combined with (a) baking soda and a starch; or (b) at least one sweetening agent; or (c) baking soda, a starch and at least one sweetening agent.
1. A food composition, comprising:
from about 43% to about 92% by weight of a liquefying agent;
from about 7% to about 55% by weight of a nut-seed component;
from about 0.000075% to about 0.1% by weight salt; and
from about 0.000075% to about 0.1% by weight baking soda; wherein the liquefying agent and the nut-seed component are suitably combined to form a cream.
2. The composition of claim 1 , wherein the nut-seed component comprises at least one of almonds and cashews.
3. The composition of claim 2 , wherein the almonds comprise blanched almonds and the cashews comprise raw cashews.
4. The composition of claim 1 , further comprising a starch.
5. The composition of claim 4 , wherein the starch is present in an amount from about 0.04% to about 6% by weight.
6. The composition of claim 4 , wherein the starch is selected from at least one of waxy rice starch and tapioca starch.
7. The composition of claim 1 , containing substantially no soy-based components; and substantially no lactose-containing components.
8. The composition of claim 1 , wherein the nut-seed is a mixture of almonds and cashews.
9. The composition of claim 8 , wherein the mixture of almonds and cashews is substantially a 1:1 ratio by weight of almonds and cashews.
10. The composition of claim 1 , wherein the liquefying agent is water.
11. The composition of claim 1 , further comprising a sweetening agent.
12. A food composition, comprising:
from about 60 to about 76% by weight of a liquefying agent;
from about 11 to about 19% by weight almonds;
from about 12 to about 20% by weight cashews;
wherein the liquefying agent, the almonds and the cashews are suitably combined to form a cream;
about 0.1% by weight salt;
about 0.1% by weight baking soda; and optionally
from about 1.4 to about 1.6% by weight starch;
wherein the cream, the salt, the baking soda and optionally the starch are suitably combined to form a base.
13. The composition of claim 12 , wherein the almonds comprise blanched almonds and the cashews comprise raw cashews.
14. The composition of claim 12 , wherein the starch is selected from at least one of waxy rice starch and tapioca starch.
15. A method of making a food composition comprising from about 43% to about 92% by weight of a liquefying agent; from about 7% to about 55% by weight of a nut-seed component comprising at least one of almonds and cashews; from about 0.000075% to about 0.1% by weight salt; and from about 0.000075% to about 0.1% by weight baking soda; the process comprising:
(a) grinding the nut-seed component and adding the liquefying agent to form a cream; and
(b) adding to the cream the salt and baking soda to form the food composition.
16. The method of claim 15 , further comprising adding from about 0.04% to about 6% by weight of a starch.
17. The method of claim 15 , further comprising straining the cream to remove particulate matter discernible by mouthfeel.
18. The method of claim 15 , wherein the almonds and the cashews are ground together and the liquefying agent is added to the almonds and the cashews to form a cream.
19. The method of claim 15 , wherein the step of adding the liquefying agent comprises the step of adding nearly boiling water during the grinding.
20. The method according to claim 15 , wherein the step of grinding the nut-seed component and adding the liquefying agent to form a cream comprises:
(a) grinding almonds;
(b) adding a liquefying agent before, during, or after the grinding step (a) to form an almond cream;
(c) grinding cashews;
(d) adding a liquefying agent before, during, or after the grinding step (a) to form a cashew cream;
(e) mixing the cashew cream formed in step (d) with the almond cream formed in step (b).
21. The method of claim 20 , wherein the step of mixing the almond and the cashew creams includes the step of combining substantially equal parts of the almond and cashew creams.
22. A method of claim 15 , further comprising a sweetening agent.