A few autumns back, while visiting family in Winnipeg, I was making dinner for my aunt and cousin and decided a warming curry would be the perfect cozy dish for us. After a quick inventory of the supplies they had in their kitchen, I realized we had no coconut milk or nut butter on hand (my go-tos for adding creaminess quickly).
I decided to get creative and blend a handful of hemp hearts with a few tablespoons of water in the hopes of creating something somewhat creamy. What resulted was a dream in sauce-thickening perfection. In an instant, the fragrant pan of curried vegetables transformed into a thick, rich and complex curry with a unique umami flavour. Use this cream to add depth to sauces, soups, hot cereals and curries.
Makes 2 cups
1 cup hemp hearts
2 cups spring water
Blend hemp hearts and water in a high speed blender until smooth. Transfer to an airtight container and store in the fridge for up to 3-4 days.