This holiday season, I am adding raw nut creams to my menu. I’ve always been intrigued with nut cheeses and creams, and I’m amazed by how flavorful, rich and delicious they are. Nut creams are a great substitute for dairy creams and can be paired with many favorite holiday dishes.
Making a raw nut cream is a wonderful way to blend delicious, nutrient-filled, high-antioxidant ingredients like raw nuts, coconut, agave nectar, honey, cinnamon and vanilla to make a dessert that delivers on taste and nutrition.
To create a base, start with raw cashews or macadamia nuts. Soak them in filtered water overnight, rinse thoroughly and drain. Then use a Vitamix or a food processor to blend until smooth, adding filtered water as you blend, until the mixture is creamy.
The biggest hurdle I have found is creating a smooth, creamy texture. Take your time with blending and scraping the sides, then re-blending, etc. Don’t be afraid to blend for several minutes straight. This will allow you to get the spread as creamy as possible.
Once you have a base you are happy with, there are many different directions you can go depending on the sweetener (honey, agave, maple syrup, etc.) and spices (cinnamon, nutmeg, ginger, cloves, etc.) you use. Below is a decadent Maple Cinnamon Cream that I will be serving as a compliment to my stewed apples, sweet potato dishes and pies!
- 1 cup raw cashews
- 1/8 cup filtered water
- 1/3 – 1/2 cup maple syrup
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/4 cup coconut oil
Soak cashews overnight in filtered water. Rinse, and combine all ingredients in a food processor. Blend ingredients adding clean, cold, filtered water a little at a time until consistency is smooth (not too watery, though). Taste and adjust according to your flavor preferences (I love cinnamon, so I tend to add more of it). Refrigerate until chilled and pair with your favorite dishes!