Paleo macadamia vanilla cream

Paleo macadamia vanilla cream: coconut milk and honey. Ready in 15 minutes + 2 hours soaking, 480 kcal and 5 g protein per serving.

At a glance

• Serves 2
• Prep time: 15 min
• No cooking needed
• Total time: 15 min
• Calories: 480 kcal per serving
• Protein: 5 g
• Fat: 48 g
• Carbs: 12 g

Ingredients

• 100g macadamia nuts
• 100ml coconut milk
• 1 vanilla pod
• 1 tbsp honey
• 1 pinch of sea salt

Method

You’ll need: high-speed blender · chopping board · knife · sieve

1. Soak the macadamia nuts in hot water for at least 2 hours, drain and rinse briefly.
2. Put the nuts in a small, powerful blender with the coconut milk.
3. Slit the vanilla pod lengthways, scrape out the seeds and add them to the nuts in the blender.
4. Add the honey and a pinch of sea salt and blend everything on the highest setting until creamy.
5. Spoon the cream into two small glasses and chill briefly until ready to serve.

Good to know

Macadamias are known as the queen of nuts and make this cream so incredibly buttery that you'd never guess it's dairy-free.

Swaps

Honey → maple syrup (if you want to make the recipe completely vegan).

Cooking tips

If the cream gets too thick, simply stir in a little warm water, drop by drop, until it reaches the consistency you want.

Storage

The nut fat sets very firm in the fridge. Be sure to leave the glasses at room temperature for ten minutes before eating.

Allergens

Contains tree nuts (macadamia). Lactose-free and gluten-free; vegan with maple syrup instead of honey.

Dairy-free recipes