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Cashew Cream

March 30, 2010


An easy way to make soups creamy. I made Tomato Bisque.

Recently we discovered the cookbook The Conscious Cook; Delicious Meatless Recipes that will Change the Way you Eat from vegan chef Chef Tal Ronnen. We have been searching for a way to make cream of “____” soups without the soymilk taste. Cashew cream is the answer. It’s so easy to make! Just soak raw cashews overnight in water and then blend them up. Can’t wait to further experiment with Cashew Cream. Here’s the RECIPE from Chef Tal.

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