This nut cream offers an earthy, almost smoky-warm and toasty flavor to ‘cheesy’ dishes. Make overnight, and you’ll have it ready for your recipes the next day.


  • 3/4 cup raw Brazil nuts
  • juice from 1 lemon
  • 1/2 cup water, plus water to soak Brazil nuts
  • Optional: dash of salt

Special equipment: high speed blender or food processor, plastic wrap

Prep time: 3-6 hours, or overnight
Yields: 1 cup nut cream/8 servings


  1. Place Brazil nuts in a small bowl and cover them with water, then cover the bowl with plastic wrap and chill in the refrigerator for a minimum of 3 hours, up to overnight for next-day use.
  2. Discard soaking water from the softened Brazil nuts. Puree the nuts, 1/2 cup water, lemon juice, and optional salt together in a high speed blender until smooth. Re-seal the nut cream in the same bowl with plastic wrap, and chill until ready to use— enjoying it once you do!

Yasmine’s notes:

Brazil nuts are both very healthy and VERY fatty— a little goes a long way with just 3 nuts alone packing 9 grams of fat. I recommend you make a bowl of this and store it in your fridge for multiple *toasty-cheesy* recipes for the next few days, simply spreading a couple of tablespoons at a time.

You can also try out this recipe on a Rhubarb-and-Spice Prosciutto Pizza!


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