Nut creams
Tasty and sweet plant-based Hazelnut, Almond, Cashew & Coconut Creams. A very creamy and delicious spread
Inroduction
About this Recipe
By: Marija
I made a series of sweet nut creams, Cashew, Almond, Hazelnut & Coconut Cream.
Perfect on bread, porridge or as pancake filling.
You also can find the recipe in my YouTube Video (link here)
I prefer a blender with wide blades for this recipe. My recommendation: Amazon Link
(This is an Amazon affiliate link, I’ll earn a small commission. The commission is paid
by the retailer, at no extra cost to you.)
🌰🌰🌰🌰🌰🌰
Have a great day!
Ingredients
For the Hazelnut Cream:
- 400 grams of hazelnuts
- 4 tbsp maple syrup
- 150 ml hazelnut milk (or other plant-based milk)
For the Cashew Cream:
- 200g cashews
- 2 tbsp maple syrup
- 100 ml plant-based milk
- 1 tsp vanilla flavor
For the Almond Cream:
- 200 grams of almonds
- 3 tbsp maple syrup
- 150 ml almond milk (or other plant-based milk)
- 0.5 tsp cinnamon
- 1 tsp almond flavor
For the Coconut Cream:
- 200 g coconut flakes
- 1 tbsp coconut oil
- 300 ml coconut milk (or other plant-based milk)
- 5 tbsp maple syrup
Step by Step Instructions
Almond Cream
Roast the almonds in the oven at 180°C for about 6-8 minutes. Finely grind the almonds in a food processor.
Add the remaining ingredients and run the food processor until a creamy mass is formed.
COCOnut Cream
Grind the coconut flakes in a food processor, add the remaining ingredients and run the food processor until a creamy mass is formed.
Cashew Cream
Roast the cashews in the oven at 180°C for just 5 minutes, then grind them in a food processor.
Add the remaining ingredients and process to a creamy mass.
Hazelnut cream
Roast the hazelnuts in the oven at 180°C for 8-10 minutes.
Grind the hazelnuts in a food processor, let the machine run for another minute until the mass has firmed up a bit.
Place the remaining ingredients in a food processor and process until a creamy consistency has formed.
