Mmmm, this stuff goood! I’ve only discovered nut creams recently (thanks to a fellow food blogger’s amazing creations) and they are ridiculously easy to make…why did it take me so long?!
This particular version is the one I used in the Cinnamon Buckwheat Pancakes I suggested might make a great Mother’s Day breakfast treat. I’ve made a few varieties in the past, and the simplest way to enjoy them is with fresh fruit. I’ve used them as ‘dips’ at parties and smeared them on fruit for afternoon tea (see pic). What I haven’t yet tried is a savoury version (well, I AM a sweet tooth!)… apparently cashew nut cream is the best: I’ve seen it used to replace sour cream in mexican meals, for example.
Brazil nuts are another ‘cumbersome’ nut in that they don’t taste great and some people even object to their size (!) but again, they are extremely nutritious – right up there with the almonds and walnuts – so I usually opt for them for that reason.
For this Vanilla Brazil Nut Cream I used:
1½ cups Brazil nuts (approx 220gms), ¾ cup water, 1 tspn natural vanilla essence, 6 drops stevia liquid
Pulverise the nuts in your blender (approx 20 seconds, Speed 7 for Thermies) to create meal, then add the remainder of ingredients and blend & scrape as many times as you feel you need to, to create the consistency you desire. I don’t mind my cream a little ‘grainy’ so I didn’t spend a heap of time on that.
Pop it in the fridge as soon as possible to prevent (slow down the process of) nut fat rancidity, unless you are ready to spread it on your pancakes!
NB: I have yet to make my own vanilla paste so I can ditch the processed sugar- & preservative- laden essence product AND I’ve read something recently about stevia NOT being as great a sugar substitute as we all thought (if I can find the article again I’ll post a link to it) so eventually (on my journey to ‘Re-sensitise my Taste Buds’) I’d like to drop all added sweeteners…