Jade Emperor
Sous Chef
What would be an appropriate swap out for cream?
I would try to let go the idea of adapting a dairy recipe and focus on creating a vegan recipe.@Aunt Bea - yes, I had thought about cashew cream, but I’m thinking of cream pasta dishes, so I’m worried about the nut flavour there.
Although, I suppose that vegan guests would already know that they are getting nuts.
LOL - back in the day, in the restaurant, there were no vegan guests, and every single vegetarian guest had their choice of vegetable stack or hunger
For a pasta dish you could make a veloute with a vegetable stock and add a little nutritional yeast for flavor an umami, it needed for a particular dish. Variations are endless when a veg and or starch is added to the veloute and put through a vitamix then strained. Of course if it's for a dessert/pastry then that's a different mountain to climb for the precious ones just kidding.What would be an appropriate swap out for cream?
Good point in making sauces with the RAW cashews. And the soaking....
- No matter what any recipe says, soak the cashews prior to blending. I prefer hot water and for at least an hour. If not soaked you may wind up with a grainy texture.
- Make sure your using raw cashews , not roasted
- Also, cashews can be expensive. Its ok to by the pieces as opposed to whole, as they will likely be cheaper. They get blended up, so who cares.
I'm using an oster blender, which is a pacifist compared to the animal you are using. lolIf they're roasted or toasted, they will definitely have that ' nutty' flavor. Which is ok if thats what you're looking for, But I find the roasted / toasted nut don't break down as easily, when blended ( and I have a vitamin, which is an animal), so the sauce could be a little gritty.
As long as it gets the job done !I'm using an oster blender, which is a pacifist compared to the animal you are using. lol