![]() ![]() In case you are looking for a more sustainable, budget-friendly option, try replacing cashews with sunflower seeds (check out the Sunflower Seed Cream Cheese Recipe). ![]() The only downsides of cashews are that they may be expensive to purchase and are not the most eco-friendly product. Cashews are a great source of monounsaturated fats, complete protein, many essential minerals (copper, magnesium, phosphorous, manganese, and zinc) that help improve metabolism, maintain weight, and fight inflammation. They probably make the best base for vegan dairy alternatives: cashew milk is one of the creamiest and tastiest (in my opinion), it’s easiest to make plant-based cheese from, and the sauce from this recipe is so deliciously creamy! And, of course, not to forget the nut itself that adds a flavorful crunch to many Asian veggie-based meals.īesides the taste and texture, we can also benefit a lot from these nuts nutrition-wise. Moreover, this cheesy cashew sauce doesn’t contain any antibiotics, hormones, and is absolutely cruelty-free.Ĭashew nuts are well-known for their creamy texture. It only takes 5 simple ingredients to make this wholesome, low in calories, sodium, and fat recipe. (P.S.: I am going to a Thanksgiving potluck on Thursday - pumpkin pie, here I come! As a contribution, I considered bringing my mother’s cauliflower gratin, a zucchini and mushroom crumble, or some aged gouda and dried pear scones, but finally decided on this warm salad of roasted squash and white beans.If you are into cheesy flavors, this recipe is for you! This Vegan Cashew Cheese Sauce is so creamy, it’s hard to believe it’s only made from simple plant-based ingredients. And if you want to follow the raw food trail all the way, I’m sure it will do well on dehydrated seed crackers. Those of us who consume the real thing at every meal in moderation will agree that calling this preparation “cheese” is a bit of a stretch - and I don’t mean the mozzarella kind –, yet its texture does evoke that of homemade ricotta, and it is a delight in its own right: a fluffy-smooth and subtly sweet spread, which we enjoyed on fresh baguette, on oatcakes, and in pita sandwiches. Instant gratification it was not, since the recipe has you soak the cashews for a couple of hours and leave the “cheese” to set for a day, but delayed gratification is fine by me, especially when it takes such a flavorsome form. ![]() The idea was intriguing, the process a cinch, and I had all the ingredients in my pantry. The recipe was for cashew cheese, a sort of vegan alternative to the dairy kind. Once home, I picked up the book again and, leafing through it with a fresh eye (that was after I’d recovered from the jetlag), noticed a recipe that propelled me from couch to kitchen - a phenomenon every cookbook reader lives for. I had a lovely meal there (a Ciao Bella sandwich and a glass of juice) and because I was flying out that night, I also ordered a wrap to go, which I ate placidly on the plane, as the passenger seated next to me considered her in-flight meal with palpable despair. When I was in Los Angeles last spring promoting my Paris book, I was excited to finally visit Real Food Daily, a long-established vegan restaurant I had first heard of through its same-name cookbook a few years ago.Īnd because I was flying out that night, I also ordered a wrap to go, which I ate placidly on the plane, as the passenger seated next to me considered her in-flight meal with palpable despair. The reason why I’m so interested is that cooking and eating under constraints such as these encourages those who do to think out of the box, seek out new ingredients or look at old ones in a different light, and invent techniques, recipes, and dishes that come to enrich the general pool of foods that everyone else can enjoy, if they’re curious enough to try them. I am about as omnivorous as they come, but I have a keen interest in the diet of those who decide to - or must - walk an alternate path, be it vegetarian, vegan, raw, or allergen-free. ![]()
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