This silky, thin viscosity California walnut cream is a versatile plant-based substitute for heavy cream, offering a clean, nutty flavor and smooth texture that blends seamlessly into both sweet and savory applications. Ideal for enriching bisques, sauces, batters, and puddings, it also works beautifully as a beverage enhancer — think creamy horchata, lattes, or even walnut eggnog. For a modern twist, dispense it through a whipped cream charger to create cold foam for iced coffees or specialty drinks. Quick to make in a high-speed blender and easy to scale, it’s a chef-friendly staple that delivers richness, mouthfeel, and plant-based nutrition with minimal effort.
Total yield or batch weight: About 4 cups/ 1 quart / 35 oz wt.
3 cups California Walnuts, (11 oz/300 gm)
3 cups Water, room temperature, (25 oz/700 gm)
Combine walnuts and water in a professional blender.
Start blender on low then quickly increase speed to highest speed.
Blend 3-5 minutes until a very smooth consistency, scraping sides if necessary.
Cool over an ice bath, transfer to a container, and store in the refrigerator for up to 3-5 days.
Due to the friction in the blender, the cream will heat up to about 130-140 F/ 55-60 C.
You can use it hot for recipes like the CA Walnut Chocolate Sauce or chill for use later.
Blend on high speed until completely smooth, allowing the blender to run long enough to fully break down the walnuts. Because this cream is thinner, it blends easily and can be used immediately, but chilling for 12 hours will give it a slightly richer mouthfeel.
For inactive time (chilling, resting, proofing), you can use immediately or chill for 12 hours
Crispy roasted walnuts tossed with savory dill pickle-inspired seasoning.
A loaded baked sweet potato topped with seasoned California walnut taco filling, melted cheese, pico de gallo, avocado, sour cream, and fresh cilantro.
