Walnut Cream
California Walnuts blended with water into a smooth, versatile base. The versatility of the walnut cream allows it to be a dairy-free alternative of heavy cream, mayonnaise, Greek yogurt and much more.
Thin Viscosity Walnut Cream
Silky, thin viscosity California walnut cream is a versatile plant-based substitute for heavy cream, offering a clean, nutty flavour and smooth texture that blends seamlessly into both sweet and savoury applications.
Medium Viscosity Walnut Cream
Silky, thin viscosity California walnut cream is a versatile plant-based substitute for heavy cream, offering a clean, nutty flavour and smooth texture that blends seamlessly into both sweet and savoury applications.
Thick Viscosity Walnut Cream
Rich, dense, and naturally dairy-free, this thick viscosity California walnut cream delivers a hearty, scoopable texture that makes it an excellent alternative to Greek yogurt, cream cheese, or other thick dairy products.
Educational Recipe Video
Chef Juliet Greene demonstrates the versatility of California Walnuts with this simple walnut cream recipe. The cream, which can be used in both savoury and sweet applications, is an excellent dairy and gluten free alternative. Here, Chef Juliet uses it to thicken a soup in place of heavy cream or butter. Swap it in for roux to thicken sauces as well. Continue watching to see how adds powdered sugar, vanilla, and cinnamon to the prepared cream to create a non-dairy filling for profiteroles.