This Walnut Cream is naturally sweet, dairy-free, and incredibly versatile. It works beautifully on cakes and muffins, but it is just as good spooned over oats, chia pudding, or a simple fruit bowl.
Nutritionist's Note:
Saturated fats from dairy cream, butter, and coconut-based products tend to raise LDL cholesterol when eaten regularly. This walnut cream is different because its richness comes from whole walnuts, which are naturally low in saturated fat and rich in unsaturated fats that support healthier cholesterol levels.
It is a balanced topping that provides healthy fats, fiber, and plant compounds that support long-term health, especially when used as a cream with fruit or paired with healthier vegan treats.
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- 👩🏼🌾 Ingredients & Health Benefits
- 🥛 Substitutions
- 📝 Tips for Making a Walnut Cream
- Walnut Cream Recipe
- ⚖️ Convert the Recipe to Metric (g & mL)
- ✔️ Storage & Heating Tips
- 🍪 More Healthy Vegan Treat Recipes
- 🙋🏽♀️ Recipe FAQs
- 🛒 Shop Recipe Cookware and Ingredients
- 👩🏽🍳 Made this recipe?
- 🍽️ Related Recipes
- 💬 Comments
👩🏼🌾 Ingredients & Health Benefits
As a Registered Dietitian Nutritionist, my goal is to highlight the health benefits of each ingredient. Below, I've included notes on the ingredients from a nutrition expert's perspective.
- Walnuts: Walnuts give this cream its naturally rich, creamy texture. They are rich in unsaturated fats and plant compounds that support long-term health, making them a nourishing base instead of dairy or coconut-based fats.
- Dates: Gently sweeten the cream while adding fiber and natural caramel-like flavor. Blending them in replaces refined sugar and helps the cream taste balanced rather than overly sweet.
- Nondairy Milk: Thins the cream to the right consistency and keeps it dairy-free. Soy milk makes it a bit more filling, while almond or oat milk creates a lighter, more delicate texture.
- Vanilla & Cinnamon: Vanilla rounds out the flavor and enhances sweetness naturally. Cinnamon adds warmth and depth, making the cream taste cozy and well-rounded without needing extra sweeteners.
See the printable recipe card below for quantities.
🥛 Substitutions
This recipe is versatile and easy to adapt. Below are some simple ingredient substitutions.
- Walnuts - Substitute with pecans, cashews, or use sunflower seeds for nut-free.
- Dates - Use pitted Medjool dates for a sweeter cream or Deglet Noor dates for a less sweet. Or substitute with prunes.
- Nondairy milk - Soy and oat milk are creamier, whereas almond milk is lighter. (Soy milk typically has the most protein.) Coconut milk has a rich, tropical flavor and a creamy consistency, but it is higher in saturated fats. Rice milk is a good option if you have allergies, as it is free from common allergens. Hemp milk has a slightly nutty flavor and is a good source of omega-3 fatty acids.
📝 Tips for Making a Walnut Cream
These additional tips will help you get the best results from this recipe.
- If you do not have a high-speed blender, soak the walnuts and dates in warm water for 15 minutes before blending to help the cream blend smoothly.
- I recommend starting with less nondairy milk and adding more as needed to control the texture.
- Blend long enough for the walnuts to fully break down-scrape the sides as needed.
- Tips for serving: Spread over black bean brownies for a naturally rich, creamy finish.
- Serve as a cream with fruit, spooned over fresh berries or sliced fruit.
- Use as a topping for blueberry chia pudding for added richness and flavor.
Walnut Cream Recipe
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Ingredients
- 1 cup walnut pieces
- ¾ cup unsweetened nondairy milk (almond milk, soy milk, oat milk, or milk of choice)
- 3 Medjool dates or Deglet Noor dates, pitted
- 1 ½ teaspoons vanilla extract
- ¾ teaspoon cinnamon
Instructions
- Combine: Add the walnut pieces, nondairy milk, dates, vanilla, and cinnamon to a clean blender.
- Blend until completely smooth and creamy, scraping down the sides as needed.
- Adjust milk: Add more milk, one tablespoon at a time, or as needed, until the desired creaminess.
Notes
Nutrition
This information is provided as a courtesy and is only an estimate. Nutritional values may vary depending on factors such as product types and brands used.
⚖️ Convert the Recipe to Metric (g & mL)
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✔️ Storage & Heating Tips
These simple steps preserve flavor, texture, and the powerful nutrients.
- Refrigerate leftover walnut cream in an airtight container for up to 4 days. Stir before using, as natural separation may occur.
- Freeze in an airtight container or small portions for up to 2 months. Thaw overnight in the refrigerator and stir or re-blend to restore a smooth texture. The texture may be slightly less creamy after freezing, but the flavor stays the same.
- Chill: This cream is best enjoyed chilled or at room temperature. Gently warming is fine if serving over warm oats or baked desserts, but avoid heating on high, which can change the flavor and texture. Warm slowly and briefly, if needed.
🍪 More Healthy Vegan Treat Recipes
These No-Bake Oat Bars with peanut butter and banana are my easiest healthy vegan treats.
My 4-Ingredient Gluten-Free Zucchini Muffins are high in protein, healthy, and naturally sweetened with dates.
Use walnut cream to frost Healthy Vegan Zucchini Bread, or my Vegan Black Bean Brownies.
🙋🏽♀️ Recipe FAQs
Walnuts blend surprisingly well and provide a unique fatty acid profile, especially ALA omega-3s, which are less prominent in other nuts.
Yes. You can substitute a small amount of maple or date syrup, ripe bananas, or leave it unsweetened if serving with very ripe fruit.
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