Nuts & Seeds Techniques: Technique 2: Plant Cream

Name: Nuts & Seeds Techniques: Technique 2: Plant Cream
Prep time: 10 min
Total time: 10 min
Yield: Makes: 400g (14oz)
Ingredients: 100 ml (3½ fl oz/scant ½ cup) almond milk; 2 tbsp maple syrup; Pinch of sea salt; ½ tsp lemon juice; ½ tsp vanilla extract, 1 tonka bean, grated or ½ tsp cinnamon, optional for flavour, or change the chosen plant milk to create different flavour variations; ½ tsp vanilla extract, 1 tonka bean, grated or ½ tsp cinnamon, optional for flavour, or change the chosen plant milk to create different flavour variations; ½ tsp vanilla extract, 1 tonka bean, grated or ½ tsp cinnamon, optional for flavour, or change the chosen plant milk to create different flavour variations; ½ tsp vanilla extract, 1 tonka bean, grated or ½ tsp cinnamon, optional for flavour, or change the chosen plant milk to create different flavour variations; 150 g (3½ oz) cashews, soaked in filtered water for 4 hours or boiling water for 1 hour; 150 g (3½ oz) cashews, soaked in filtered water for 4 hours or boiling water for 1 hour; 200 ml (7 fl oz/scant 1 cup) filtered water; 1 tbsp white miso; 50 ml (1½ fl oz/3½ tbsp) olive oil

Preparation info

Makes:
400
g

Difficulty
Easy
Ready in
10 min

Appears in

Plant Academy: The Cookbook

By Lauren Lovatt

Published 2025

About

The idea with this base recipe is that you can season it up to be savoury or sweet. Not ALL nuts and seeds will work as a cream. As a rule of thumb, harder nuts are less likely to make a good cream. The easiest nuts for making into creams are cashew, macadamia, hemp seed and pine nut. A milk is 1-part nuts/seeds to 3–4 parts water, a single cream would be a 1:2–3 ratio nuts/seeds to water, and a double cream 1:1–1.5.

Ingredients

Gluten-free
Vegan

Ingredients

Method