Brazil Nut-Almond CreamSubmitted by: SP_STEPF
IntroductionSwap this vegan nut "cheese" in place of ricotta in desserts, use it as the base for banana "cream" pie, or serve with berries for a light sweet dish. Swap this vegan nut "cheese" in place of ricotta in desserts, use it as the base for banana "cream" pie, or serve with berries for a light sweet dish.
12 Brazil nuts
1 cup almonds
*Compost the almond skins or dry them in a warm oven and grind with nutritional yeast and spices and sprinkle on dishes before serving.
Puree the dates in a food processor with enough water to create a thick paste. Scrape down the sides of the bowl.
Pinch the skins off the almonds* and place them and the Brazil nuts in the food processor with the date paste. Pulse the nuts until they are finely ground, then add the banana. Pulse several times, then add at least 1/4 cup of the soaking liquid from the almonds.
Puree until thick and creamy.
Serve immediately or cover and refrigerate for up to five days.
Serving Size: 16 servings (1-2 tablespoons, depending on how thick you prefer your cream)
Number of Servings: 16
Recipe submitted by SparkPeople user SP_STEPF.