Macadamia-Almond Crema

Easy and Versatile Nut Crema Recipe for all my Non-Dairy Friends <3

Hi friends! I wanted to share this easy recipe for macadamia cream that I made this weekend, which I used for a bunch of different things like pizza topping (mushroom garlic alfredo-style), mix-in for butternut squash soup, and mixed with chopped herbs for a wrap. With a little forethought and whatever you have in your pantry, start thinking about how to make your favorite meals just that much more delicious.

Ingredients:

Base: Macadamia, Walnuts, Almonds and Cashews are creamy and versatile while Pecans, Hazelnuts, Pistachios or Peanuts can be used in their own ways. Consider the flavors of the nut, and how it will get used. Making a salad or dessert? Pistachio and hazelnuts are my favorite flavors and Asian dishes go well with peanuts.

Seasoning: Salt and Nutritional Yeast are the top ingredients for a cheesy taste. Use 1/2 ts salt and 1 TB nutritional yeast for every 1 cup of nuts.

Add chipotle pepper, garlic powder, cajun seasoning or zaatar. 1-2 TS of whatever your spice drawer has!

Worcestershire sauce? 1/2 ts.

Sun Dried tomatoes? Hydrate with the nuts and blend together.

Gochugaru or Merken? 1/2 ts.

How-To: Soak nuts in fresh water in a cool place overnight or at least 3 hours. Hot water can work in a pinch, soaking for at least 30 minutes. After nuts have softened, drain them and put in blender, ninja bullet or jar for immersion blending. Season and cover with minimal amount of fresh water. Blend until smooth, adding more water if necessary. Taste and season again if needed.

Level up: Add tiny bump of xanthan gum, a pinch of psyllium husk or 1/2 teaspoon agar powder (bloomed in cold water) per 1 cup of nuts. If using agar or xanthan, be sure to blend until very hot to activate.

Serving size is 2 tablespoons. Store in a jar or pint container in the fridge for up to 1 week. The best way to preserve this would be to dehydrate on a silpad at the lowest temperature, 115 F. I don't recommend freezing on it's own, but you're welcome to try adding it to your Lobster Mushroom Bisque and freezing.

I never want to clog my journals with advertisements, so I've made a commitment to creating simple, easy to follow recipes utilizing what you probably already have in your kitchen. Consider leaving a comment, or sharing a photo if you've tried this recipe, as always, feel free to tag @ginkgofinedining in your post. Subscribe for more!

Cheers,

Abigail

How easy was this?

Change Image

• Not bad, it turned out!
• More details would help
• Write an actual recipe please