Section 2: Cream Sauces
The journey to find a healthy, tasty and commercially viable non-dairy cream has been one of the most exciting aspects for me as a chef. Hemp seed has played a major part in that process.
Finely ground, whole hemp seed has amazing creaming and emulsifying properties, yet it is the shelled hemp seed that is about to become a revelation in culinary world. After the outer husk has been removed the succulent nut is revealed, when blended or liquidized melts into a luxurious cream that is positively good for you!
Soaking nuts and seeds, then blending them into your stock or liquid gives you a thick delicious cream. Cashew, coconut, almonds and sunflower seeds all produce great creams both sweet and savoury. Tahini, which is ground sesame seeds, when added to a vinaigrette dressing goes so thick it becomes mayonnaise like, in texture and richness.
The recipes in this section show how to use the shelled hemp and sunflower seeds and nuts to make cream sauces creams, also see Mayonnaise and dressings Desserts
Cream of Mushroom and Sunflower Sauce
Uses sunflower seeds and nuts to create a delectable alternative to a dairy cream sauce that goes beautifully with pasta, or accompaniment to a main dish.
Ingredients
(for 4 good portions)
- 100grams of fresh mushrooms~ washed and sliced
- 1 medium onion~ chopped
- 50 grams sunflower seeds and 50 grams cashews or almonds
- (50 grams shelled hemp seed can replace nuts. 100 grams seeds and nuts in total)
- 1 glass wine or stock
- 400 mls soya/rice milk
- A little oil
- Seasoning: salt and pepper
- 1 medium saucepan with lid
Method
- Soak the nuts or seeds you are going to use in some water.
- Fry onion in oil until a light golden colour, add the mushrooms and stir them in, add a little salt and pepper, let them mingle over a low heat for a few moments.
- Pour in the wine and turn up the heat slightly, put the lid on the saucepan for a few minutes to bring out the mushroom juices.
- Add half the soya/ rice milk then bring to the boil, reducing it down by about 2/3rd.
- Drain your seeds and nuts, adding them with the remaining soya/ rice milk to the blender, pulsing until smooth. The mixture will go thick and creamy.
- Check to see how the mushrooms are going, if reduced enough turn out the heat, scrape the cream out into the pan and fold it into the mushrooms.
- Season to taste.
Hemp And Nut Creams
The shelled hemp seed is a revelation in culinary terms. Once ground or blended it becomes a fine cream. Apart from being good for you, it is very easy to use.
When added to almost any recipe you can think of it improves the richness and flavour. The cream of shelled hemp seed sauce flavoured with wild mushrooms or saffron, hold their own in any kitchen. I offer these as signature dishes of Shaman's Kitchen, with love.
Also see Desserts Mayonnaise and dressings
Straight Shelled Hemp seed cream
Ingredients
(to produce the equivalent of a large tub of double cream)
- 100 grams of shelled hemp seed
- 200 ml of liquid i.e. rice/soya milk or stock
Method
- Place the liquid in the blender and add the shelled hemp seed, then blend until smooth.
- The cream will be quite thick at this point, but should pour into a bowl. If kept in a fridge for 20 minutes it will almost set.
Mixed Shelled Hemp and Nut cream
By adding nuts like cashew and almond to the above recipe, you further deepen the flavours:
Ingredients
- 50 grams of either cashew or almonds 50 grams shelled hemp 200 ml of liquid i.e. rice/soya milk or stock
Method
- Place the liquid in the blender and add the shelled hemp seed and nuts, then blend until smooth.
- The cream will be quite thick at this point, but should pour into a bowl. If kept in a fridge for 20 minutes it will almost set.
Variations:
Other flavours you can add to both recipes:
Savoury: saffron or mushrooms
Sweet: Vanilla or cinnamon
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