From cashew creams and dips to hemp milk, here are four plant-based dairy alternative recipes that are easy to whip up at home and eat with everything
Who knew soaked cashews could be so delicious? I put basic cashew cream on everything from pasta to baked sweet potatoes with pesto to salads, and I even use it to make dips. The flexibility of cashew cream is never-ending and the method works well with other nuts, like macadamias and almonds. With the addition of a variety of fresh herbs and flavors from za'atar with scallions, garlic, and lemon to honey-sesame and even strawberry-lime, it was all so good—leading to this compilation of cashew cream recipes.
Strain the nut cream in cheesecloth or reduce the water content and you have a base for a nut cheese or spread, like in the version below from The Mexican Keto Cookbook (Ten Speed Press, 2019) by Torie Borrelli, a local integrative holistic nutritionist. Or add in fresh herbs and jalapeños like chef Claudia Sandoval does for a zingy dip.
Remember I said you can try this cashew cream technique with almost any nut or seed and get similar results? We’ve got a hemp milk recipe from Quin Butler here for you too.
Plant-based dairy can easily do all the things we want it to and here are five great recipes to get you started.
Taking a basic cashew cream and making it golden with a dash of turmeric. Serve Golden Cashew Cream over cooked pasta, use it to dress up a salad, or dip cucumbers in it. Basically, put it on almost everything and you're golden.
Dip. in. to. this. Vegan cashew spread from Torie Borrelli gets an added boost of nutrients and smokey, tangy flavor from basic pantry spices.