— Susan Ryan

Yeah, you can definitely use, you know walnuts and cream recipes as well too. They are going to have a slightly different flavor. One of the reasons. We usually use cashews is because they're a very kind of middle of the road flavor profile and we use them as a replacement for fats a lot of times and creams. So if you're looking for a heavier cream a cashew is a great stand-in for that now walnuts a lot of times. We'll have a little bit more. Depth and kind of grittiness to them a cashew would so if you're looking to make like a béchamel or something like that, you might want to look at a different ingredient than just a walnuts. It's also you have to think about the colors on it too. Like almonds are okay what they typically have a little like that probably be closer to a cashew than a walnut wood. I've done some automatic macadamia nuts, but it's really hard to find good quality macadamia nuts and the United States that aren't rancid because nobody refrigerates them after opening. So make sure you do that. But yeah walnuts can be used in a cream and it really kind of depends on the recipes you're using using them for so like the Bechamel, you know a walnut woodwork that you might want to look at something like an almond instead. Or experiment with a couple different maybe use you know, some almonds a little bit of Walnut the Walnut has such a unique flavor profile to it. You taste it a lot more than you would have cashew or a moment.