Walnut Cream

1. Combine ingredients in blender.

2. Start the blender on low, then quickly increase speed to highest speed on blender.

3. Blend 3-5 minutes until a very smooth consistency, scraping sides as necessary.

4. Cool over an ice bath, transfer into a container, label, and store in the refrigerator for up to 3-5 days.

   Chef’s Tip: During blending, friction will naturally warm the mixture to 125–145°F (50–65°C). To ensure proper consistency, immediately cool the mixture using an ice bath. However, for optimal thickening, it is recommended to chill the mixture for at least 12 hours.

   For professional chefs, double the recipe for use in a large commercial blender.

Variations

1. Thicker Creams

   For a thicker walnut cream to make dips and spreads, use higher percentage of walnuts; 3 cups (about 260 gm / 9.25 oz) California Walnuts to 1 cup of water (about 240 gm / 8.5 oz).

2. Chipotle

   Puree with 2 teaspoons minced chipotle peppers, 2 teaspoons adobo sauce from can, 1/2 teaspoon onion powder and 1/2 teaspoon salt. Add 2 tablespoons fresh cilantro leaves and pulse to chop (optional). Top on your favorite chili!

3. Onion Chive

   Puree with, 1/2 teaspoon onion powder and 1/2 teaspoon salt. Add 3 tablespoons snipped fresh chives and pulse to chop chives. Try this on top of a baked potato!