ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Macadamia Cream

Tina Rupp
Total time 15 mins
Yield makes about 2/3 cup
To make the dairy-free nut cream she serves over her delicious grilled zucchini ribbons, Alyssa Gorelick thickens macadamia milk with xanthan gum, available at health food stores. She drizzles the extra cream on stir-fries.

Ingredients

  • 1/2 cup (2 ounces) macadamia nuts, raw
  • 1 cup water
  • 1 tablespoon fresh lime juice
  • 1 tablespoon agave nectar
  • 1/2 teaspoon xanthan gum
  • Salt

Nutrition Information

  • calories 50
  • fat 5 g
  • satfat 0.7 g
  • carbohydrate 2 g
  • fiber 0.5 g
  • protein 0.5 g

How to Make It

  1. In a bowl, cover the macadamia nuts with the water. Cover with plastic wrap and let stand at room temperature overnight.

  2. Pour the nuts and water into a blender and puree. Strain the nut milk through a fine sieve into a bowl, pressing on the solids to extract as much milk as possible.

  3. Rinse out the blender and return the strained milk to it. Add the lime juice and agave nectar. With the machine on, add the xanthan gum and blend until the cream is light and airy, about 1 minute. Scrape the cream into a bowl and season with salt.

Cook's Notes

Nutrition data accounts for one tablespoon.