Here’s a bonus: baked cashews make a killer cream. Soak a cup of baked (not raw) cashews in water for 4 hours. Blend with a pinch of salt and splash of water. You get a vegan cream that’s silkier than a toddler’s excuse. Use it on pasta, soups, or just eat it with a spoon. No judgment.
Why baked? Because raw cashews make a gritty cream. Roasting releases oils for smoothness. It’s the difference between a pebble and a pearl. You’re choosing the pearl.
