Oh wow, cashew cream is fantastic! Never had it before, but made a batch yesterday. Took like 5 mins total (not including soaking the cashews); and fried it up with pasta for lunch today. Just add some salt, pepper, garlic -- it's sooo good!
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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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TIL about aji de gallina. yeast flakes seem to be a popular cheese replacement, maybe those?
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Ohh, yeah I might! ty! Though I wonder if a *cheese* replacement is what I need. The purpose of the parmegiano in aji de gallina is to provide some saltiness, fattiness, and "stickiness" to the sauce. Salty / fatty I know how to do. Would yeast flakes work to make it "sticky"?
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