Cashew cream is one of the best vegan substitutes for dairy. Use it to add robust flavor to a lentil dish, to give some depth to your Rajmah , or in place of dairy in your Chicken Makhani. I use it to make Italian alfredo sauce and often just drizzle it over steamed vegetables. It’s the best way to add a little nutrition while taking dairy out of a meal.
1. Place the cashews in a powerful blender, such as a Vitamix. Add the water and blend on the highest speed until the mixture becomes smooth and creamy. If it’s still too thick, add more water, 1 tablespoon at a time.
2. Use immediately or transfer to an airtight container and store in the refrigerator for up to 2 weeks.
Indian For Everyone by Anupy Singla. Copyright © 2014 Anupy Singla. Published by Agate Publishing. All rights reserved.