I am a pretty die-hard fan of cashew cream, but this walnut cream makes me reconsider my loyalty. It was one of those dishes I made for the CSK, stuck the leftovers in the fridge and didn't give much thought to after that. Until I picked a thousand blueberries and scooped a dallop on top for dessert one night.... and then proceeded to gobble down the rest of the jar with nothing but a spoon. Spectacular.
I believe it is the silken tofu that ends up imparting a very "whipped cream" texture: light, fluffy and a bit airy. Rich but not heavy, earthy and nutty, I can see this working on most pies or cobblers. I originally made it as a dip for dehydrated bananas, but next time might freeze it a tad and re-whip it in the food processor as an ice cream alternative of sorts.
Walnuts are one of the richest vegetarian sources of Omega-3 fatty acids, an essential fat we must source from our diet (our body is not able to produce it itself). Additionally, they are high in Vitamin E and fiber, as well as monounsaturated fat. This type of fat helps us feel full and satisfied without the inflammatory effects that more damaging saturated and trans fats can wreak.
Whipped Walnut Dream
1 carton silken tofu
1 cup raw walnuts, soaked overnight
2 tsp. cinnamon
1/4 tsp. nutmeg
1 1/2 tsp. vanilla
1/3 cup honey
pinch of salt
¼ cup water, plus more as needed
Drain and rinse walnuts. In a large food processor (or better yet, very powerful blender) blend all ingredients until creamy, adding additional water as needed to reach a “whipped cream” consistency.
Relax. Eat Well.