Life without cream would be quite miserable, but cashew cream is an amazing invention that will let you indulge with much less guilt. Nine times out of ten, cashew cream is a worthy substitute for any cream based dish (the main exception being spicy food, where you do actually want the cooling effect of lactic acid found in dairy products)
It’s super easy to make too. All you have to do it soak some cashews, then blend at very high speed in water and ta-da! The cashews are so soft they completely liquidise. You have a cream. A cream full of good fats and fibre and all things heart healthy.
In this recipe I have made a dijon-spiked cashew cream and baked it into some purple kale. There is a light polenta crust for a little crunch where the cheese might have been. It tasted every bit as yummy as a dairy cream variety, but relatively guilt free. (It’s still going to be high calorie for sure!)
If you haven’t tried cashew cream, this would be a great place to start.
This is a great side dish as part of a vegetarian Sunday roast. I served it with home made veggie sausages, hasselback potatoes and a mushroom gravy.