Emulsified Cream

You can also use nut or seed butters as a base for a cream. This technique involves usually 1:1 nut or seed butter and liquid (which could be a plant milk or cooled tea), some liquid sweetener, flavourings and salt. Blend the nut butter and liquid together to make a thin cream then use cacao butter, coconut oil or melted chocolate to emulsify through the mixture and create a set cream to varying consistencies.