Walnut Cream
A versatile vegan dessert sauce, ideal for pairing with cooked fruits or various cakes.
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Instructions
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Preheat the oven to 325 F.
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Soak walnuts in water for at least 8 hours or overnight.
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Drain and dry soaked walnuts, spread on a baking sheet, and bake for 10 minutes, then cool completely.
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Combine almond milk, nectar or syrup, vanilla, and sea salt in a blender and blend for 10 seconds.
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Add cooled walnuts to the blender and blend until smooth, scraping sides as needed.
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Chill the finished sauce in the refrigerator for 30 to 45 minutes.
Nutritional Info (per serving)
Calories:
118 kcal
Carbohydrate:
17 g
Cholesterol:
0 mg
Fiber:
1 g
Protein:
1 g
Saturated Fat:
1 g
Sodium:
92 mg
Sugar:
8 g
Fat:
5 g
Unsaturated Fat:
0 g