Nutty Creme Topping

This mock whipped cream is free of both dairy and soy.

Be sure to make it ahead of time so it can thicken and chill in the refrigerator.

1/2 c raw Brazil nuts
1/3 c boiling water
pinch of salt
1 T honey
1/2 t lemon juice

Grind the nuts to a fine powder in a blender. Add boiling water and salt, and blend for 90 seconds or until smooth. Add honey and lemon juice and blend again for 3-5 minutes until very smooth. Pour into a small bowl, cover, and chill 2 hours or more. Use like whipped cream to top desserts. Will keep a few days, refrigerated.
Makes 1 cup

NOTE: Brazil nuts with their brown outer coating produce a topping that is speckled in appearance. Not to worry - the creamy texture is delightful!