1/4 cup California walnuts (or quantity desired)
Preheat oven to 350°F.
Arrange walnuts on a cookie sheet in a single layer.
Bake 8 to 10 minutes, checking frequently.
Samantha Christine’s creamy smoothie bowl is a dreamy blend of Greek yogurt, chocolate protein, blueberries, and crunchy California walnuts. Topped with fresh fruit, granola and a sweet drizzle of honey, it’s the perfect feel-good fuel for breakfast or after a workout! See full post here ».
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…
This medium viscosity California walnut cream is the perfect replacement for sour cream, mayonnaise, and whipped cream. Incorporate as a sweet component in baked goods, batters, and frozen desserts. When sweetened with sugar and seasoned with vanilla, it makes an incredible plant-based whipped cream. Include as a savory addition to…
