Macadamia Nut Cream Experiment #1
Nut Creams in General
We have so many macadamia nuts that we forget to use them. I’ve been meaning to experiment with making Macadamia Nut Cream for some time – not just for the vegans in the family but also as an alternative to dairy creams. Up until now I kept forgetting about it! (This is very typical of me… bright ideas, best intentions, etc…)
Last night we duly cracked some of our nuts and ended up with about 1 3/4 cups (230 grams) which I soaked overnight in cold water.
I had previously looked up a couple of recipes. The first I decided to adapt is for a regular nut cream, using cashews. Cashews, either alone or combined with almonds, appear to be the most commonly used nuts for nut creams and I can imagine why – they are so creamy and have such a lovely flavour. I’m not sure if our macadamia nuts will be ‘flavoursome’ enough.
The second recipe I’ll try is a recipe for Macadamia Nut Cream Topping. This combines macadamia nuts and coconut milk (among other things). But just now, I’ve tried the first recipe.
Links to both of these recipes are here: –
Recipe: Vanilla Macadamia Cream
For Experiment #1 I replaced the cashews with macadamia nuts.
- 1 3/4 cups raw macadamia nuts, soaked overnight in water
- 200 mls water
- 2 tablespoons real maple syrup
- 1/2 teaspoon natural vanilla extract
- a pinch of sea salt
I nuked all the ingredients in one of our blenders until it was smooth, keeping an eye on the amount of water to add. It was that easy!
The Finished Product
We’re pretty pleased with the result. The macadamia nut cream has a different texture from dairy cream – you can tell it’s nuts, I guess. It’s noticeably whiter and the taste is creamy and slightly sweet, not overly vanilla or maple syrup. Ben reckons it will taste great on French Toast. And it would be an excellent topping for a sweet pie or shortcake. I could easily eat it like ice-cream.
This yummy nut cream does come at a price, however.
One tablespoon (approximately 10 grams) equals 42 calories.
I’ll post about the second recipe, once we’ve finished this lot! It will be interesting to compare this adapted recipe with one written specifically for macadamia nuts.