The boost of veganism in recent years has seen an increase in dairy replacements such as milk, cheese and cream.
This Alkaline Walnut Cream is not only really simple to prepare but it’s also packed with essential nutrients and each ingredient is on Dr. Sebi’s Nutritional Guide.
This delicious cream makes a great accompaniment to a dessert or can be added to soups or sauces to give a thicker, creamier texture.
Here’s the gear you’ll need to get started:
Equipment
– A Blender
– A Glass Jar For Storage
Preparation
Soak the walnuts in 1 cup of Still Spring Water the night before making the cream.
Ingredients
Remember, to keep in line with Dr. Sebi’s Alkaline Nutrition Plan, use organic, non-canned fresh ingredients for optimal health.
We recommend storing the walnut cream in glass to avoid any toxicity from plastic.
– 2 Cups of Walnuts (Soaked)
– 1 Cup of Still Spring Water
– 2 Dates to Sweeten (Optional)
Method
The method is really simple and only takes a few minutes to make.
1- Add the Walnuts and Spring Water to the blender. (The same water that has been used to soak the Walnuts can be used or fresh Spring Water can be used if preferred).
2- Blend on a high setting until the mixture is smooth and creamy.
3- To make the consistency less thick, add a little extra water during the process.
4- Store the cream in a glass jar in the refrigerator and use it within 3-4 days.
This delicious alkaline walnut cream goes really well with desserts such as walnut cake or pancakes. It also works as an accompaniment to pasta to make a creamy based sauce.
