Secret to Vegan Feast’s nut kreme revealed!  »

Your Vegansaurus LOVES Vegan Feast’s blog. She posts the most gorgeous photos of the most delicious-sounding recipes that make us hungry basically all the time. That is to say, when we are actively eating something, looking at close-up of a vegan caesar salad or some kind of insane roulade makes whatever we’re eating seem like it was made by a dog and a spiteful child.

Lucky for us, she posts recipes for at least half of the dishes she features—unfortunately, a lot of them call for this beautiful, fluffy white stuff she calls “nut kreme,” the recipe for which seems to never have appeared anywhere—until today! And look at how simple it is! You could make nut kremes for days! You could freeze it and make nut kreme Cool Whip (you know “new” Cool Whip has actual milk in it? Puke) and eat it with a spoon when that void inside gets too big to fill with books or television or animal/human companionship! Your Vegansaurus cannot wait to blow all our money on assorted nuts and live off nut kreme and peach cobbler (all the food groups covered!).


I promised a post about nut kremes this morning, so let’s talk.

I usually make nut kreme straight from any type of nut but you could try it from a nut milk and add to it. I love to use hazelnuts but almonds and cashews are nice also.

The skins can be difficult to remove from hazelnuts, so I have implemented this technique:
For 1 cup of nuts, bring 3 cups of water to a boil. Add 4 tablespoons of baking soda and the nuts and boil them for 3 minutes. The water will turn black from the nut skins. Rinse the nuts well under cold running water, then use your fingers to remove the skins.
Return the nuts to 2 cups of water for a soak.

After the soak process, turn into a mixer and beat with 1/2 cup agave syrup and a scraped vanilla bean, adding more water as necessary until light and creamy.

I usually soak the hazelnuts for at least an hour and then drain the liquid, but keep it in reserve, and process, adding the water back a little as needed, then add agave and vanilla and whip until I get the consistency I want. Depending upon the freshness and sweetness of the nuts, you may need more or less water returned to the mix….you can also use coconut or soy milk in instead of the water entirely and use the leftover milk for a different cooking project.

Experiment until you find the kreme that you like best and above all have fun!

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