Thick Viscosity Walnut Cream
Description
Rich, dense, and naturally dairy-free, this thick viscosity California walnut cream delivers a hearty, spoonable texture that makes it an excellent alternative to Greek yogurt, cream cheese, or other thick dairy products. Its rustic body gives dips, spreads, and smears satisfying substance and holds up beautifully in applications like cheesecakes, frostings, parfaits, and shakes. Because it’s thicker than the thin and medium walnut creams, it’s best prepared in smaller batches, with frequent scraping and the use of a blender tamper to keep the mixture moving. This version highlights the natural texture of walnuts, making it a versatile plant-based base that adds richness and body to both sweet and savory creations. Think of it as the plant-based workhorse for spreads, dips, and fillings.
Total yield or batch weight: About 3 cups/ 0.75 quart / 24 oz wt.
Ingredients
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2.5 cups California Walnuts, (9 oz/260 gm.)
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1 cup Water, room temperature, (8.5 oz/240 gm.)
PREPARATION
Directions:
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Combine walnuts and water in a professional blender.
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Start blender on low, begin blending then quickly increase speed to highest speed on blender.
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Blend 3-5 minutes until a smooth consistency, scraping sides as often.
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Cool over an ice bath, transfer to a container and store in the refrigerator for up to 3-5 days.
Chef Tip:
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Blend patiently and take your time to achieve a velvety-smooth consistency. Use a high-speed blender with a tamper to keep the mixture moving and scrape down the sides frequently. Resist adding extra water unless absolutely necessary — maintaining the correct ratio preserves the cream’s rich body and flavor.
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Due to friction caused by blending, cream will heat up to about 130-140°F/55- 60 °C. You can use it at this temperature or chill it for later use.
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For a smaller home blender, cut the recipe in half.
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For inactive time (chilling, resting, proofing), you can use immediately or chill for 12 hours