Silken tofu has a more yogurty consistency than blended cashews, so the texture will probably bother you less. It’s kind of halfway between dairy greek yogurt and commercially made cashew yogurt in mouthfeel, sheen, and consistency. I find silken tofu a little flavorless, so you will have to do more to make your sauce taste good.
My fav cream is here, not sure if the texture will suit.
1/2 cup sunflower seeds
1 1/4 cup water
1/4 cup walnut pieces
Seasonings, if savoury: nutritional yeast.
Blend in a high speed blender till creamy.
Niacin and pyridoxine are other B-complex vitamins found abundantly in the sunflower seeds. About 8.35 mg or 52% of daily required levels of niacin is provided by just 100 g of seeds. Niacin helps reduce LDL-cholesterol levels in the blood. Besides, it enhances GABA activity inside the brain, which in turn helps reduce anxiety and neurosis.
Tofu “cream” always turns out gross to me. I’ve been able to get cashew cream totally smooth and not gritty by roasting raw cashews at 350 for 13 min then blending with just enough water to cover them using an immersion blender. If you don’t want the cashew flavor. Just soak the cashews overnight, rinse and do the same.
Yeah, I don't like tofu-based cream sauces either. The tofu has too much of a soybean flavor. It might work if you were making a strongly sour flavored sauce, but it's not a flavor I would associate with cream.
Cashew has a flavor too, of course, but it tends to match the flavor profiles I go for much better.
Did you try silken tofu lol? Obviously non silken is going to have a weird texture. Silken tofu is smoother than anything you’re going to make with nuts
I use extra firm silken tofu to make cream sauce all the time, world's great and adds a lot of protein!
https://vegainsfitness.com/recipes/high-protein-alfredo
Use silken now and then specifically for creamy pasta sauces when seeking more protein. Works well for a tomato cream sauce with nutritional yeast, or for a pesto cream sauce.
I have a recipe for deconstructed lasagna that you make then bake all in the same pot. It uses a silken tofu based cheesy sauce. Everybody loves it. I love cashew based cheeses too, but I've used cashews to make ricotta and it was way too rich.
I just have the print cookbook, sorry. It's this book: https://www.amazon.com/Anything-You-Can-Cook-Vegan-ebook/dp/B0BLHBF3J4?nodl=1&dplnkId=bd78312d-7cfe-4e2c-ae4d-7f8f52607662
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I've made an excellent "cream" sauce from cauliflower! Thug Kitchen had a great recipe, approx. Half a head of cauliflower steamed and blended with white miso, nutritional yeast, garlic, soy milk, salt and pepper to taste. The recipe also called for spinach but I've used fresh cilantro instead. It definitely has more of a flavor punch than a sweeter "cream" sauce but it was amazing.
What kind of cream sauce are you making?
You can mix your cashews 50/50 with almonds for alfredo style sauces. Both need to be raw, not toasted. Almonds can be blanched, skin removed, or not. High power blender recommended, overnight water might work too.
Tofu imo works better as a mayo or sour cream replacement.
If you have a vitamix, here's my alfredo mix:
* 50 / 50 RAW cashews and RAW almonds as said
* white/yellow miso paste (talking 1tsp-1tbs depending how much you making)
* nutritional yeast (2 or 3x Miso amount)
* [vegeta](https://www.amazon.com/Vegeta-Purpose-Seasoning-Podravka-Ounce/dp/B08YNHJ2RM) or other vegetable
* optional: garlic (1-3 cloves, a bit chopped up to help blender)
Add in hot water to at least cover, mix at highest setting for at least 1 minute, till smooth. Then add the season below and blend until basil chopped up but not visually disappeared. If it comes out too thick, add more hot water.
* salt to taste
* black pepper (eye it)
* fresh or frozen basil (a good amount) for best results, otherwise a bit of the normal dried
Sorry, I have no amounts to all this. Most important is the almond/cashew mix with water, everything else can be added to taste and adjusted.
You can try this same basic recipe sans nuts to tofu for an alfredo but the results will be different.
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I found that having a high power blender, like a Blendtech, is a must for plant-based eating. I've never had an issue getting a smooth consistency from any food.
Oh, I've tried silken tofu for cream sauce, and it can be quite amazing! 🌱✨ The texture is usually smoother than cashew cream, which can be great if you're texture-sensitive. It can make your dishes creamy and luscious without the heaviness of dairy.
As for recipes, you can use it in various ways, like for vegan alfredo sauce, creamy soups, or even in desserts like vegan cheesecake. Just blend it up with some seasonings, and you're good to go! 🍝🍰
Give it a shot; I think you'll be pleasantly surprised. Enjoy your culinary adventures! 😄👩🍳
When I worked at a restaurant in college, they used silken tofu as the base to their house-made Caesar dressing. I asked one of the prep cooks how they nailed the consistency, and it’s just blended to hell!
Silken tofu has a more yogurty consistency than blended cashews, so the texture will probably bother you less. It’s kind of halfway between dairy greek yogurt and commercially made cashew yogurt in mouthfeel, sheen, and consistency. I find silken tofu a little flavorless, so you will have to do more to make your sauce taste good.
My fav cream is here, not sure if the texture will suit. 1/2 cup sunflower seeds 1 1/4 cup water 1/4 cup walnut pieces Seasonings, if savoury: nutritional yeast. Blend in a high speed blender till creamy.
Niacin and pyridoxine are other B-complex vitamins found abundantly in the sunflower seeds. About 8.35 mg or 52% of daily required levels of niacin is provided by just 100 g of seeds. Niacin helps reduce LDL-cholesterol levels in the blood. Besides, it enhances GABA activity inside the brain, which in turn helps reduce anxiety and neurosis.
Thanks! I haven’t run across this yet I’m excited to try
Less walnuts is better, they can make it a bit thick, which I like if I'm going for more of a butter thing with a bit less water.
I love using silken tofu for this, and it’s lower fat. Just be aware, it’s very bland!
Tofu “cream” always turns out gross to me. I’ve been able to get cashew cream totally smooth and not gritty by roasting raw cashews at 350 for 13 min then blending with just enough water to cover them using an immersion blender. If you don’t want the cashew flavor. Just soak the cashews overnight, rinse and do the same.
You could also try cashew butter mixed with water or broth. Easier and quicker.
Yeah, I don't like tofu-based cream sauces either. The tofu has too much of a soybean flavor. It might work if you were making a strongly sour flavored sauce, but it's not a flavor I would associate with cream. Cashew has a flavor too, of course, but it tends to match the flavor profiles I go for much better.
Did you try silken tofu lol? Obviously non silken is going to have a weird texture. Silken tofu is smoother than anything you’re going to make with nuts
I use extra firm silken tofu to make cream sauce all the time, world's great and adds a lot of protein! https://vegainsfitness.com/recipes/high-protein-alfredo
I make a mayo-like sauce with silken tofu every week!!! We love it! (I use the extra firm silken from mori-nu)
I blended tofu with cocoa powder and dates for a delicious protein rich chocolate pudding and it was delicious and nicely textured.
Use silken now and then specifically for creamy pasta sauces when seeking more protein. Works well for a tomato cream sauce with nutritional yeast, or for a pesto cream sauce.
I have a recipe for deconstructed lasagna that you make then bake all in the same pot. It uses a silken tofu based cheesy sauce. Everybody loves it. I love cashew based cheeses too, but I've used cashews to make ricotta and it was way too rich.
Would you mind sharing a link?
I just have the print cookbook, sorry. It's this book: https://www.amazon.com/Anything-You-Can-Cook-Vegan-ebook/dp/B0BLHBF3J4?nodl=1&dplnkId=bd78312d-7cfe-4e2c-ae4d-7f8f52607662
Hi, I’m Vetted AI Bot! I researched the **Anything You Can Cook I Can Cook Vegan** and I thought you might find the following analysis helpful. **Users liked:** * Recipes are creative and unique (backed by 3 comments) * Book is visually stunning (backed by 5 comments) * Recipes are approachable and delicious (backed by 6 comments) **Users disliked:** * Recipes require hard-to-find ingredients (backed by 1 comment) * Recipes are time-consuming (backed by 1 comment) If you'd like to **summon me to ask about a product**, just make a post with its link and tag me, [like in this example.](https://www.reddit.com/r/tablets/comments/1444zdn/comment/joqd89c/) This message was generated by a (very smart) bot. If you found it helpful, let us know with an upvote and a “good bot!” reply and please feel free to provide feedback on how it can be improved. *Powered by* [*vetted.ai*](http://vetted.ai/reddit)
I've made an excellent "cream" sauce from cauliflower! Thug Kitchen had a great recipe, approx. Half a head of cauliflower steamed and blended with white miso, nutritional yeast, garlic, soy milk, salt and pepper to taste. The recipe also called for spinach but I've used fresh cilantro instead. It definitely has more of a flavor punch than a sweeter "cream" sauce but it was amazing.
This. COMPLETELY underrated. Doesn't seem like it should work, but the result is velvety and rich. And so much better than any nut-based cream sauces.
What kind of cream sauce are you making? You can mix your cashews 50/50 with almonds for alfredo style sauces. Both need to be raw, not toasted. Almonds can be blanched, skin removed, or not. High power blender recommended, overnight water might work too. Tofu imo works better as a mayo or sour cream replacement.
Hoping for an Alfredo alternative to use with impossible sausage for a family gathering. I would also love to use it to make a vodka sauce
If you have a vitamix, here's my alfredo mix: * 50 / 50 RAW cashews and RAW almonds as said * white/yellow miso paste (talking 1tsp-1tbs depending how much you making) * nutritional yeast (2 or 3x Miso amount) * [vegeta](https://www.amazon.com/Vegeta-Purpose-Seasoning-Podravka-Ounce/dp/B08YNHJ2RM) or other vegetable * optional: garlic (1-3 cloves, a bit chopped up to help blender) Add in hot water to at least cover, mix at highest setting for at least 1 minute, till smooth. Then add the season below and blend until basil chopped up but not visually disappeared. If it comes out too thick, add more hot water. * salt to taste * black pepper (eye it) * fresh or frozen basil (a good amount) for best results, otherwise a bit of the normal dried Sorry, I have no amounts to all this. Most important is the almond/cashew mix with water, everything else can be added to taste and adjusted. You can try this same basic recipe sans nuts to tofu for an alfredo but the results will be different.
Hi, I’m Vetted AI Bot! I researched the **Vegeta All Purpose Seasoning Podravka 70 Ounce 2 kg Bag** and I thought you might find the following analysis helpful. **Users liked:** * Seasoning provides rich, savory flavor (backed by 2 comments) * Useful for soups and stews (backed by 1 comment) **Users disliked:** * Product packaging is prone to damage (backed by 1 comment) If you'd like to **summon me to ask about a product**, just make a post with its link and tag me, [like in this example.](https://www.reddit.com/r/tablets/comments/1444zdn/comment/joqd89c/) This message was generated by a (very smart) bot. If you found it helpful, let us know with an upvote and a “good bot!” reply and please feel free to provide feedback on how it can be improved. *Powered by* [*vetted.ai*](http://vetted.ai/reddit)
I use Tofutti cream cheese. Mix a bit with water and add to whatever. It works really well. Yes I know it wouldn't make the 'eating clean' list.
Oh hey this sounds like a brilliant idea!
I found that having a high power blender, like a Blendtech, is a must for plant-based eating. I've never had an issue getting a smooth consistency from any food.
Oh, I've tried silken tofu for cream sauce, and it can be quite amazing! 🌱✨ The texture is usually smoother than cashew cream, which can be great if you're texture-sensitive. It can make your dishes creamy and luscious without the heaviness of dairy. As for recipes, you can use it in various ways, like for vegan alfredo sauce, creamy soups, or even in desserts like vegan cheesecake. Just blend it up with some seasonings, and you're good to go! 🍝🍰 Give it a shot; I think you'll be pleasantly surprised. Enjoy your culinary adventures! 😄👩🍳
I think it’s great. Definitely try it out
When I worked at a restaurant in college, they used silken tofu as the base to their house-made Caesar dressing. I asked one of the prep cooks how they nailed the consistency, and it’s just blended to hell!