Silken Nut Cream
cashews or blanched almonds
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.
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.
Refrigerated nut cream keeps at least 2 weeks; frozen, 1 month.