Walnut Cream

Spanish Almond Cake
Sponge Cake With Nut Cream. Getty
Ratings
  • Total: 15 mins
  • Prep: 5 mins
  • Cook: 10 mins
  • Yield: 2 1/2 cups (8 servings)
Nutritional Guidelines (per serving)
231 Calories
20g Fat
12g Carbs
5g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 2 1/2 cups (8 servings)
Amount per serving
Calories 231
% Daily Value*
Total Fat 20g 26%
Saturated Fat 2g 9%
Cholesterol 0mg 0%
Sodium 61mg 3%
Total Carbohydrate 12g 4%
Dietary Fiber 2g 7%
Protein 5g
Calcium 94mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This walnut cream dessert sauce is great with any cooked fruit or with simple cakes, but it's particularly good with pears. Enjoy it at holiday dinners or just because you want to pamper yourself. The recipe is vegan, but you can make some variations if you don't follow a strict vegan diet.  

Ingredients

  • 2 cups walnuts (halves and pieces)
  • 1 cup almond ​milk (or hazelnut milk)
  • ¼ cup coconut nectar (or rice syrup) 
  • 2 teaspoons vanilla extract
  • 1 pinch salt (sea salt)​

Steps to Make It

  1. Place the walnuts in a bowl with enough water to cover them and allow them to soak for at least 8 hours or overnight. 

  2. Preheat the oven to 325° F. 

  3. Drain the walnuts well and blot them dry with a paper towel. Place them in a single layer on a baking sheet or cookie tray and bake for 10 minutes. Let the walnuts cool completely. 

  4. Place the almond milk, nectar or syrup, vanilla and sea salt in a blender. Blend for 10 seconds.

  5. Add the nuts to the mix and blend again until smooth. This could take as long as a minute. You may have to stop periodically to scrape down the sides. 

  6. Chill for 30 to 45 minutes in the refrigerator.

Tips

  • Turn the walnuts halfway through the cooking process so that they brown on both sides and don't burn.
  • Make your own nut milk or buy one without the food additive carrageenan (a harmful carcinogen).

Recipe Variations

  • Add two teaspoons of maple syrup for added sweetness. (Make sure it's pure maple syrup to comply with a vegan diet.) A dash of cinnamon also adds a nice flavor. 
  • Instead of making a dessert, you can use this sauce to top pasta. Add Swiss chard or another wilted vegetable of your choice to round out the meal.
  • Swap a favorite nut for the walnuts. Chestnuts make a nice substitution, especially around the holidays.
  • Non-vegans can use honey in place of coconut nectar or rice syrup. However, honey—derived from bees—is not included in a vegan diet.
  • For a traditional creamy texture, use crème fraiche, heavy cream, or half-and-half in place of almond milk, if you eat dairy. You might also try one part cream cheese and one part sour cream. Tinker with the recipe until it meets your personal dietary goals and taste.