I constantly dabble with different recipes, some successful – some not so much. Some with meat, some with vegetables and some flat out vegan. In our house we drink almond milk however some eat Greek yogurt and consume cow’s milk cheeses. I’ve recently become fascinated with some vegan recipes and keep coming across cashew cream. One of those staples that you can transform into a sweet option for pies, smoothies, baking – you name it. Or you can take this into a savory direction and can use this as a “cheese” sauce using nutritional yeast, in a vegan macaroni and cheese, dips, as a cream for an Alfredo sauce or for a yummy vodka cream sauce over pasta or in soups like a creamy tomato. YUM! The cream is very neutral in flavor making it so versatile. Easy to make and a healthy option for your kitchen arsenal.
— Knead to Cook