An easy cream made from soaked walnuts pureed with lemon, garlic and water. A lovely swap for cashew cream.
1 cup raw walnuts
1 cup water
1 garlic clove
Juice and zest from half a lemon
¼ teaspoon sea salt
- Place walnuts in warm water and let soak for about 2 hours.
- To make the walnut cream, drain the soaking water and rinse. Place the walnuts in a blender. Add the water, garlic, lemon juice, and salt. Puree until smooth, adding a splash or two more water as needed, depending on the usage of the cream. For pasta sauces, I tend to use more water (around 1 ¼ cups) and for creams/spreads, I use around ¾ cup water.
Walnuts are already fairly soft. If you’re pressed for time, soak walnuts in really hot water for about 20 minutes then puree in a good high-speed blender.
Keywords: walnut cream