Honey Nut Whipped Macadamia Cream ~*Recipe ReDux*~

22 Oct

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This month’s Recipe ReDux theme is nuts!

We had to take advantage of the fact that National Nut Day (October 22nd) falls on one of our ReDux monthly theme post days – so we can all go nuts! Share a healthy nut-filled recipe: Think whole nuts, chopped nuts, ground nuts, nut butter and/or nut flour. And Happy Nut Day!

I am here to tell you that it is okay to put whipped cream in your oatmeal…well, whipped macadamia “cream.” Since macadamia nuts, like cashews, are very buttery and fatty, they blend up into a rich cream. Unlike making nut milks, making a nut cream uses the entire nut without discarding any nut pulp, so you get the creamy texture and the beneficial fiber all in one.

Macadamia nuts are very caloric and contain a lot of fat, but most of the fat is monounsaturated fat, which is considered a “healthy fat.” When substituted for saturated fats (like those found in low fat or full fat dairy, meat and animal products), monounsaturated fats (like those found in olive oil, avocado and nuts) may lower LDL cholesterol levels and may stabilize or even raise HDL cholesterol. Lower LDL and higher HDL cholesterol are both good things.

So now that we understand monounsaturated fats a bit more, let’s learn how to make this delicious macadamia cream:

I soaked macadamia nuts in water and left them on the counter overnight. The next day, I drained and rinsed the nuts and added them to the blender with some more water, honey, vanilla and a pinch of salt. Blend and blend and blend and you end up with a fluffy nut cream. My blender is not super high powered so I had a little texture in my macadamia cream, but if you have a strong, high powered blender at home you should end up with a seamless, silky product.

The cream tasted delicious over some whole wheat oat and yogurt waffles, too. Try a more savory twist on the nut cream by serving it dolloped over some roasted acorn squash.

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Honey Nut Whipped Macadamia Cream

adapted from the My New Roots cookbook

makes 6-8 servings

1 cup raw macadamia nuts

2 cups water for soaking + 1/2 cup water for blending, plus more as needed

3 tablespoons honey

pinch Kosher or sea salt

Soak the macadamia nuts in 2 cups water for at least 6 hours or overnight.

Drain and rinse the nuts. Place soaked macadamia nuts in a blender with 1/2 cup water, honey and a pinch of salt. Blend until smooth and creamy, adding more water, 1 tablespoon at a time as needed to get the consistency to your liking. Store in the refrigerator for up to 4 days.

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