NMG Posted April 5, 2013 Share Posted April 5, 2013 In dishes like chowder, what's a good substitute for the rich/slightly bland/smooth texture of a cream-based sauce? Please no coconut!! Link to comment Share on other sites More sharing options...
kb0426 Posted April 5, 2013 Share Posted April 5, 2013 I have seen recipes that use cashews soaked in milk water to make a "cream". You then puree it to make a creamy "product". I think if you google cashew cream you may find some ratios/recipes. Edited to add: obviously you would be using water instead of milk. Silly me! Link to comment Share on other sites More sharing options...
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