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Friday, October 27, 2017

Cashew Cream Cheese and Cashew Cream Sauce

Vegan cashew cream sauce on gluten free gnocchi.

Cashew cream on buckwheat crackers.

Thanks to going 90% vegetarian, my LDL-C (bad cholesterol) dropped from 5.66 mmol/L to 4.26 mmol/L in 3 months. My HDL-C (good cholesterol) dropped from 1.36 to 1.19.

I decided to explore dairy free alternatives too. After all, I learn more as a cook and if plant-based creaminess can be achieved, why not? So, I experimented with cashew cheese. It is mind-blowingly good! Melted into a sauce for pasta, it really gives normal carbonara sauce a good bang for the buck, minus the animal fat.

HERE is the recipe.

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