This rich nut-based cream is the perfect topping to baked desserts, or to add some creaminess to parfaits and kantans.
Chef's notes
- Store in a covered container in the refrigerator for up to one week.
- The cream will thicken when cold.
- Adjust consistency with water as needed.
- Be sure to stir before serving.
- Cream can be frozen. Dip out what you need and return container to refrigerator.
Variations & Additions::
- To make a chocolate cream, simply add some cocoa powder to the cream and whisk to evenly combine. Start with 2 tsp per 1/4 cup cream, then add to taste.
- For a nice yellow colored cream, add a bit of turmeric powder and whisk to combine.
- For a warm beverage: add 1 tbsp of the nut cream to 1 cup non-dairy milk, add spices, to make a chai flavored beverage.
Steps
1
Making the Nut Cream
Ingredients
1 cup raw cashews, unsoaked*
6 tbsp brown rice syrup, warmed
6 tbsp filtered water
1/8 tsp fine sea salt
2 tsp pure vanilla extract
To start, first warm the rice syrup. This will make it easier to measure.
To warm the rice syrup: Place the jar of rice syrup in a saucepan. Add enough water to the saucepan to reach halfway up sides of the jar. On low heat, bring the water to the lowest simmer and turn off the heat. The syrup will liquefy. Keep warm.
Next, grind the cashews to a very fine meal in a food processor.
*Note: Cashews are ideal for this recipe as they are nice and rich and creamy; however, any nut, other than walnuts which are too bitter, can be used instead.
Next, add the rice syrup and process until the mixture is very smooth, stopping the processor a few times to scrape down the sides and the bottom of the bowl. Check for large pieces of nuts under the blade.
Lastly, add the water, salt, and vanilla extract and process for approximately 3 minutes, or until the cream is totally smooth.
