Puree almonds with the water until smooth and strain though several layers of a damp cheesecloth. You should have 3 cups. Combine almond milk, maple syrup, salt and agar flakes. Simmer 3 to 4 minutes over medium flame until the agar is dissolved. Make a slurry of arrowroot and cold water. Stir into almond milk along with the almond extract and cook for 2 additional minutes. Chill the almond milk until firm. Blend until creamy. This recipe yields 1 quart almond cream.
