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Yields 1/2 pint
This rich-tasting, rice syrup-sweetened, dairy-free cream tastes too good to be true. It turns simple fruit into a sophisticated dessert, enhances strawberry shortcake, and adds an elegant finishing touch to cobblers, crisps, puddings and mousses.
Prep Time: 5 minutes
Blending Time: 10 minutes
3/4 cup cashews or blanched almonds
Pinch of sea salt
1/2 cup rice syrup, warmed
2 teaspoons vanilla extract
1 teaspoon almond extract
1-3 tablespoons water
1. Preheat oven to 350°F. Spread nuts out evenly on a baking sheet. Toast nuts in oven 5 to 8 minutes just until light gold in color but not browned.
2. Grind nuts finely in a food processor or blender. Add rice syrup, salt, extracts and water. Process again until smooth and creamy, about 10 minutes. Refrigerate nut cream until ready to use.
Note: Refrigerated nut cream keeps at least 2 weeks; frozen, 1 month.