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Walnuts - Nuts and Seeds - Stock a Pantry

Walnuts | In the Pantry

  • Author: Erin Alderson
  • Prep Time: 1 hour
  • Cook Time: 0 minutes
  • Total Time: 1 hour
  • Yield: 1 1/2 cups
  • Category: sauces
  • Method: raw
  • Cuisine: international

Description

An easy cream made from soaked walnuts pureed with lemon, garlic and water. A lovely swap for cashew cream.


Ingredients

1 cup raw walnuts

1 cup water

1 garlic clove

Juice and zest from half a lemon

¼ teaspoon sea salt


Instructions

  • 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.

Notes

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