Vanilla, Walnut & Almond Whipped Cream

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by California Walnuts.

This dairy-free whipped cream is delicious! Its so versatile- it can be used as a cake filling, over fresh fruit, as a topping on cakes, coffee and even over vanilla, chocolate or coffee ice cream to add a creamy, rich, nutty flavor. Enjoy!

Check out the health benefits of walnuts and almonds.

INGREDIENTS

For whipped cream

• 2 cups walnuts
• 1 cup almond milk made with the NutraMilk
• 2 tbsp. powdered sugar
• 1 to 2 teaspoons honey, divided
• 1 tsp. vanilla extract
• Pinch of salt

For almond milk

• 1 cup (150g) almonds
• 1 quart (946ml) water
• 1/8 teaspoon Pink Himalayan salt (optional)

INSTRUCTIONS

For almond Milk

• Start by making fresh almond milk with the NutraMilk:
• Place almonds in the NutraMilk container.
• Press Butter cycle, set for 7 minutes.
• Press Start.
• Add water and replace lid.
• Press Mix (do not change the default Mix time).
• Press Start.
• Press Dispense, open spigot and fill your container with almond milk.

• Place walnuts in the NutraMilk and set butter cycle for 5-6 minutes.
• If necessary, set for an additional 1-2 minutes for a creamier butter.
• Once you have you a creamy butter add in the rest of the ingredients- start with only ¾ cup of almond milk. Press Mix cycle for just a minute or until all is well combined. See how the consistency comes out. If you want a thinner consistency add more almond milk.

• Use for anything that calls for whip cream or a creamy dessert sauce. Enjoy!