The Crème De La Crème: how to make cashew and walnut cream (vegan)

Last week I bought two bags of walnuts, one of which I made into butter. Epic. Fail. I put heaps too much salt in it and toasted the nuts for too long which made the butter incredibly bitter. I did however notice that the walnut butter sort of reminded me of eggy pancake batter. Overly salty and bitter eggy pancake batter, to be exact. That’s why I decided to try and make walnut cream and see what I can do with that. As mentioned in my Creamy Dreamy Cashew Pasta post, I also recently developed an (un)healthy obsession with homemade cashew cream. I promised a friend to put the how-to of my homemade cashew cream online so this post features two recipes in one, if you can still call them recipes. Loads of recipes for nut-based cream require you to soak the nuts for hours but I found that you can also just soak them for a shorter time in boiling hot water. In my food processor the results will unfortunately always be a little grainy so if it’s the same with yours, don’t panic. It will still work in recipes 🙂 The pictures here are only of the walnut cream, because I already finished the cashew cream. The cashew cream looks pretty similar, it’s just a little creamier than the walnut cream and has a uniformly off-white colour.

Ingredients:

Walnut cream

  • 200 grams of raw whole walnuts (a little under 2 cups*)
  • boiling hot water, enough to completely cover the walnuts
  • 1 cup of filtered water

Cashew cream

  • 200 grams of raw whole cashews (a little over 1 cup)
  • boiling hot water, enough to completely cover the cashews
  • 1 cup of filtered water

*One cup is 250 ml.

Method (for both of them):

  • Pour the boiling hot water over the nuts.
  • Let the nuts soak for an hour.
  • Rinse and drain the nuts and blend them with the filtered water in a very powerful blender (apparently a Vitamix is perfect for the job) or food processor. This might take a while in a food processor so only stop when it looks creamy enough.

Storage and tip of the day:

Cashew cream will last for about 5 days in the fridge, and freezes really well. You can keep it for about 3 months in the freezer. I couldn’t find information about walnut cream specifically but I assume it’s more or less the same. If you have some information on this, please let us know in the comments!

For some things, you need the right equipment and this recipe is one example of that. Don’t think straight away that you are doing something wrong when for example you can’t make nut butter in your blender or food processor: it simply might not be strong enough. And even when the result isn’t perfect, you can often still use it. The nut-based creams that come out of my food processor aren’t as smooth as they could be, but still taste great in my recipes.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s