Okay, yeah I think I have a setup for a first attempt at entirely vegan aji de gallina. Not sure what to do about the parmegiano; but otherwise think I have good replacements for all the other ingredients.
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In case anyone was wondering what cashew cream looks like: here's yesterday's batch (halfway finished because yum!) The other container is a parsley sauce with salt and lime. Having both with pasta for dinner.pic.twitter.com/oSAH44OXov
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Recipe?

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250 grams of untoasted soaked cashews, half a cup (or so) of water, put it in the blender until smooth. Cashews should be raw (untoasted) and submerged in water for about 6hrs; that way they get all squishy and creamy when blended with water. Tastes real good with salt!
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You're making me huuungry

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If you're in Berlin you should pop by for dinner or lunch sometime! Been working on some really fun recipes; think you might like!
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Not gonna lie read this as chashu cream at first and was a bit horrified and confused until I reread it
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haha, yeah there's no reading of that that would be okay. We love our cats very much and we'd never do that to them ^__^
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