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 sauces, soups, salad dressings, and mashed potatoes. Excellent for enriching iced blended coffee drinks and smoothies. Create limitless variations for use wherever most medium creams are required.
Total yield or batch weight: About 4 cups/ 1 quart / 35 oz wt.
Special considerations or equipment: High-speed blender
4 ½ cups California walnuts, (16 oz/450 gm)
2 ½ cups Water, room temperature, (19 oz/550 gm)
5 cups California walnuts, (18 oz/500gm)
2 ½ cups Fruit juice, room temperature, (19 oz/550 gm)
Combine walnuts and water in a professional blender.
Start the blender on low, then quickly increase the speed to the highest speed.
Blend 3-5 minutes until a very smooth consistency, scraping sides as necessary.
Cool over an ice bath, transfer to a container, and store in the refrigerator for up to 3-5 days.
Walnut-maple syrup and creamy walnut milk are mixed with a rich espresso and topped with a creamy walnut cold foam for a sweet and nutty sip.
Golden sautéed peaches are tossed with maple syrup, cinnamon, and crunchy walnuts, layered over creamy yogurt and finished with flaky sea salt. Simple, cozy, and delicious!
Choosing Balance’s flavor-packed salad jar is perfect for grab-and-go lunches. Topped with buttery, cinnamon-sugar California walnuts, each jar is layered with hearty goodness and stays fresh in the fridge for days. See full post here ».
