Paprika and Lime Brazil Nut Cream
Paprika and lime Brazil nut cream is a silky, dairy-free spread made from shelled Brazil nuts, roasted peppers, tomatoes and a smoky hit of smoked paprika. The Thermomix TM7 grinds and blends the nuts into a velvety base in minutes, while fresh lime juice lifts the flavour. Serve it as a starter dip, sandwich spread or party snack.
About this recipe
Paprika and lime Brazil nut cream Thermomix TM7 is the kind of recipe that surprises everyone at the table: a dairy-free cream with the body of a soft cheese, made entirely from shelled Brazil nuts, peppers and tomatoes. Anyone searching for nut cream recipes or vegetarian starter ideas for their all-in-one kitchen machine will love how the TM7 turns hard Brazil nuts into a silky purée in one bowl, with no soaking overnight and no bulky blender to wash up. The smoked paprika brings a warm, barbecued depth, while freshly squeezed lime juice cuts through the natural richness of the nuts, and a touch of honey rounds the edges. It is an excellent choice for a drinks party spread, a quick weekend lunch on sourdough, or part of a mezze-style table. Serve it chilled with crudités, crackers or grilled flatbread, and finish with a drizzle of olive oil and an extra pinch of paprika.
Preparation tips
- Use whole, shelled Brazil nuts straight from the packet and check them for any fragments of shell before adding them to the mixing bowl, as even a small piece will affect the texture of the finished cream.
- Taste the cream after blending and adjust the lime juice and smoked paprika gradually; the flavour of the peppers varies with the season, so a little extra herb salt may be needed for balance.
- Store the paprika and lime cream in a sealed container in the fridge and take it out fifteen minutes before serving, as the olive oil firms up when cold and the flavour blooms at room temperature.
Recipe variations
- Make a fully vegan version by replacing the honey with maple syrup or agave syrup; the sweetness balance stays the same and the Brazil nut base remains completely plant-based.
- For a festive winter variation, roast the peppers and tomatoes under the grill first and add a pinch of ground cumin and a few drops of chilli oil, giving the cream a deeper, smokier character for holiday drinks parties.
Why this recipe works
Elevate your dining experience with the sophisticated flavours of Paprika and Lime Brazil Nut Cream. Achieving the flawlessly smooth consistency this dish demands is effortless with the Thermomix TM7, which eliminates the risk of grainy textures or uneven seasoning. Its precise blade speed and temperature control ensure the delicate nuts are perfectly processed, delivering a professional-standard finish every time. For cooks who refuse to compromise on quality, this recipe guarantees the perfect balance of zest and spice, resulting in a truly immaculate culinary creation.
Thermomix TM7 Benefits
- With precision grinding, the Thermomix turns hard Brazil nuts into a fine, flour-like base so the cream turns out silky without overnight soaking. [Precision Control]
- The TM7 chops the peppers and tomatoes evenly in seconds, creating a uniform purée that blends seamlessly into the nut cream. [Multi-Function]
- Thanks to the built-in scale, you weigh the olive oil and honey directly into the bowl, avoiding sticky measuring spoons and extra washing up. [Multi-Function]
- Precise temperature control gently warms the mixture during emulsifying, helping the smoked paprika release its aroma without cooking the lime juice. [Precision Control]
- The Thermomix mixes the whole cream hands-free to a velvety, scoopable consistency while you prepare crackers and crudités for serving. [Hands-Free]
Ingredients
- Brazil nuts, shelled, whole
- red peppers
- tomatoes
- freshly squeezed lime juice
- olive oil
- honey
- smoked paprika
- herb salt
- ground black pepper