Guys! I’m going to teach you how to make cashew cream!!!
I have been using this stuff a lot in my recipes on NK lately, so I thought I would create a quick little post about the method so it’s in one easy place for you to reference back to.
It really is super simple and fast to make, and the texture is the closest thing I have found to mimicing actual cream // dairy in a recipe!
Velvety smooth perfection.
There seems to be a trend happening on the blog lately… I guess when it’s this time of year I’m just naturally drawn to all the cozy meals!
This gluten free caramelized onion smothered pork chop with herb whipped parsnips and kale definitely fits that criteria.
This dish, probably more than any other dish that I’ve made, reminds me of my grandmother’s dinners.
She used to make smothered pork chops for dinner what felt like every week. Her version was definitely made a little bit differently though – with canned cream of mushroom soup, served alongside some rice and steamed lima beans (my favorite // least favorite veggie that I always said I hated but always finished – oh to be five again 😂)
This version has no canned soups, no grains, and is totally dairy free. Sounds pretty phenomenol, right?
The holidays and all the amazing and indulgent food that come with them are well behind us now, and if you’re like me you’re probably looking for some delicious ways to pack a little more “healthy” into your daily meals.
And what better way to fire up your veggie-loving-taste-buds than this super flavorful, creamy, (dairy free!!), easy garlic dill cashew cream sauce, that can go from dipping to dressing to drizzling like *that*.