Silken Nut Cream
Prep Time
Prep Time
  • 3/4cup cashews or blanched almonds
  • 1pinch sea salt
  • 1/2cup rice syrupwarmed
  • 2teaspoons vanilla extract
  • 1teaspoon almond extract
  • 1-3tablespoons water
  1. Preheat oven to 350°F. Spread nuts out evenly on a baking sheet. Toast nuts in oven 5 to 8 minutes just until light gold in color but not browned.
  2. Grind nuts finely in a food processor or blender. Add rice syrup, salt, extracts and water. Process again until smooth and creamy, about 10 minutes. Refrigerate nut cream until ready to use.
Recipe Notes

Note: Refrigerated nut cream keeps at least 2 weeks; frozen, 1 month.