Walnut Cream

Sierra saw this vegan method on an Oprah show with Tal Ronnen. It is my new favorite trick. He used cashews, but I found the taste too strong. Walnuts are more mild in taste and more nutritious.
One cup of walnut cream has about half the fat of heavy cream with a thicker consistency. The fat it does contain are the healthy omega-3s which are hard to find.
Great to use in soups, in place of cream or chicken or mushroom soups, as a thickener, an even in cream sauces. If you find a good use post a comment and let me know!


Measure one cup of walnuts

Rinse then cover in water. 

Cover and refrigerate overnight. 

Drain the water, rinse and drain again. 

Place drained nuts in blender and add 1 c water. 

Blend well 1-2 minutes. 

It should be smooth and frothy.  If it is still course strain it through a fine mesh sieve.  Cover and refrigerate until ready to use.


Problems

Blender: If your blender is not very powerful, it may leave the cream gritty. Pour it through a fine-mesh sieve to make it smooth.


Walnut Cream
makes 1 1/2 cups

1 c walnuts (3.5 oz) 
soak drain
1 c water (8 oz)
blend

Measure walnuts. Rinse then cover in water.  Place in an airtight container and refrigerate overnight.  Drain the water, rinse and drain again.  Place drained nuts in blender and add 1 c water.  Blend well 1-2 minutes.  It should be smooth and frothy.  If it is still course, strain it through a fine mesh sieve.  Cover and refrigerate until ready to use.


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