Not exact matches
and a delicious (maybe 2 if you do the shred)
cashew drink that
tastes better
than a milkshake....
This vegan
Cashew Ricotta cheese
tastes even better
than «the real thing!»
While the homemade almond milk
tasted better
than the packaged, the homemade
cashew milk was the hands down winner.
With caramelized onions, creamy
cashews, silken tofu and thyme, this stuff is better
than any premade, onion soup mix laden dip I've ever
tasted.
Because this ice cream has a
cashew base and is not made of coconut milk, it truly
tastes like a classic vanilla ice cream, rather
than some sad approximation of vanilla ice cream with an odd coconut flavor.
And, depending on your
taste, you might choose to make a few of your favorite bars multiple times rather
than every recipe in the book: - I use a wide variety of nut / seed butters throughout the book (almond,
cashew, coconut, hazelnut, macadamia, peanut, pecan, walnut, pumpkin seed, sunflower seed), but most of them use almond butter and peanut butter.
I liked the lighter (
than cashew)
taste.
The
cashew is lighter
tasting than almond milk, and I love how my skin feels when I drink hemp milk (super soft), but it is more fattening.
I'm obsessed with Miyoko's non-dairy butter, which is made from
cashews and coconut oil, and manages to
taste even better
than dairy butter.
Another option is adding the mix to almond milk, soy milk, or
cashew milk, though the
taste may be different
than with regular milk.
This raw cheesecake is much lighter and fresher -
tasting than a dairy cheesecake and the
cashew topping is such a good medium for color and decoration.
So I only pick them up during my very occasional stops at Starbucks — they
taste better
than any of the baked goods there, and I figure with the
cashews and almonds on board I'm at least getting some protein with my snack.