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NMG

"Creamy" sauces?

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In dishes like chowder, what's a good substitute for the rich/slightly bland/smooth texture of a cream-based sauce?

Please no coconut!!

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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!

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