Chef Juliet Greene demonstrates the versatility of California walnuts with this simple walnut cream recipe. The cream, which can be used in both savory and sweet applications, is an excellent dairy and gluten free alternative. Here, Chef Juliet uses it to thicken a soup in place of heavy cream or butter. Swap it in for roux to thicken sauces as well. Continue watching to see how adds powdered sugar, vanilla, and cinnamon to the prepared cream to create a non-dairy filling for profiteroles.