Since becoming vegan I use raw cashews on a regular basis, primarily for milk and sauces. It’s great in cheese sauces, queso, hollandaise, and Alfredo, and adds a creamy texture to almost anything. They can be pretty expensive but I think the quality and price of Kirkland is about the best I’ve found. You can also reduce the calories by subbing cooked cauliflower or white beans for part of the cashews and it’s still creamy and delish!
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