![]() ![]() ![]() Super straight forward, but freaking delicious. There’s no chopping or melting or stirring on the stove. It takes about 2 minutes to come together. You literally throw everything into a high speed blender. It’s so simple to put this sauce together. I actually like it better, but I wanted to warn you. This sauce is PERFECT as an Alfredo-style cream sauce, but it’s not quite the same as the tried and true. Now, in full transparency, if you’re expecting a bold, cheesy flavour, you might be mildly disappointed. In this recipe, we combine these little gems with the tang of lemon + the hit of garlic to create a sauce that you’ll want to pour on everything. It’s just as satisfying as its dairy-based counterpart due to cashew’s high levels of healthy fats, but with fewer of the saturated variety to worry about. They are silky and nutty, but mild in flavour and luscious in texture. Ladies and gentleman, I have never been so thankful for cashews.Ĭashews make the best milk, the best butter, the best snack + the best dang cream sauce ever. I was craving something comforting and rich, but knew that following the program rules meant any sort of tofu, soy based cheese was out of bounds. When I set out to create a dreamy, creamy dairy-free “cheese” sauce, I was going through my first round of Whole30. If it’s not, keep reading for a cream sauce that both dairy + non-dairy folk can enjoy! ![]() So, if that’s you, eat a piece of cheesecake for me. If dairy doesn’t bother your stomach, I absolutely think that you should have the choice to incorporate it into your life however you choose. However, I really do believe in moderation and personalised food freedom. In fact, according to the US Library of Medicine, roughly 65% of the world’s population suffer from some level of inability to digest cow’s milk after infancy. You might be amazed by the difference in your skin or digestive health. Whether or not you suffer from a diagnosed lactose intolerance, minimising the amount of dairy that you consume can’t really be a bad thing. Having it in my life has helped to heal the dairy shaped hole in my heart. However, my Quick Cashew Cream Sauce is basically my knight-in-saucing armour. Through the years, I’ve tried again + again to convince myself that it couldn’t be the greek yogurt giving me cramps or the ice cream making me bloat, but alas – dairy and I are just never meant to be. I’ve struggled with stomach upsets around the stuff since I was a brand new babe. If you’re using it as a garnish or serving as-is I recommend it to round out the flavour.Dairy and I have always had a love hate/relationship. I added a pinch of salt and sugar to the cream at the end but this is totally optional, especially if you’re going to add it to something else. If you only have salted, rinse them of their salt before soaking. If you welcome a nuttier cashew flavour, then roasted work well but will be less usable as a cream substitute. If you want a versatile cream use un-roasted un-salted cashews. The natural sweetness and mild flavour of cashew nuts lend itself well to being used in place of cream, or as a sauce/dip/smoothie base. Soaking cashew nuts before blending them means you’ll have a super smooth and luscious end product. Popular dishes like korma and butter chicken are commonly thickened using cashew paste with or without cream. “Just the same as cream” a vegan may say, but cashew cream is so much more than just a dairy-free substitute (though it really does make a good one).Ĭashew nuts are widely used in Indian cuisine to add body and richness to gravies. ![]()
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