Walnut Cream

Preparation info

  • Difficulty


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By Ben Shewry

Published 2012

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  • 250 g (9 oz) shelled Wellwood Wallace walnuts*, blanched and peeled
  • table salt, to taste
  • 140 ml ( fl oz) iced water
  • 70 g ( oz) Wellwood Wallace cold-pressed walnut oil*
  • 7 ml (¼ fl oz) white balsamic vinegar
  • 15 ml (½ fl oz) apple cider vinegar
  • 10 ml ( fl oz) strained lemon juice
  • small pinch of caster (superfine) sugar


In an upright blender, blend the walnuts, salt and iced water until smooth. Add the walnut oil and blend again. Refrigerate until cold. Add the remaining ingredients and blend again until silky smooth. Pass through a fine sieve and store in an airtight container in the refrigerator until needed. This makes more than is necessary but it’s impossible to properly blend in smaller amounts. Leftover walnut cream is great spread on freshly baked bread. It will keep for up to 4 days in the refrigerator.