I will definitely be repeating myself in saying this—I’m probably even repeating myself by saying, “I’m repeating myself”—but I really can not emphasize this enough: discovering cashew cream was HUGE for me in my effort to reduce the dairy in my diet.
Cashews? As a cream base?? I just had no idea that cashews could do that! And when I figured it out, the sky was the limit. I’ve used it as a pasta sauce, a dip, a “yogurt,” in mousses, and—of course—as a cream cheese. I went a little nuts recently (no pun intended) and created four different flavors to choose from:
So, wha’d’ya fancy?
Links to all four recipes below. 🙂