Meal prepping procedure diversified issues to diversified of us. For some, it’s all about batch cooking, making ready a range of meals in a single pace that are then pragmatically portioned into containers for the fridge or freezer. Others are construct-ahead cooks, opting for dapper-sized meals that could per chance seemingly per chance also even be saved within the fridge and loved for days on cease—order lasagna, curries, braises, ragus and soups.
And then there are of us like me, for whom meal prepping doesn’t reach naturally. I’m the roughly eater who never needs to relish the same meal twice. But I’ve found that, with a family of five likeminded eaters to feed, there is repeatedly some stage of prepping and planning considerable to in discovering us thru the week. The ideal compose of meal prep for me is more piecemeal, cobbling collectively fun parts that can construct future meals more straightforward, faster and most importantly, more luscious.
This is why I am so enamored with this cashew cream recipe—it is a sub-recipe of sorts that could per chance seemingly per chance also even be frail over and any other time, in many diversified systems, to construct vastly diversified meals. It’s so great greater than a mere dairy-replacement for vegans; I would argue that it contributes more to a dish than, advise, bitter cream or yogurt, bringing a silky texture, nutty overtones, and depth of model that’s unrivaled. Specialise in it as your mother sauce, which will seemingly be manipulated basically based fully mostly to your wants and applied as a salad dressing, a creamy boost in soups or as a silky sauce for noodles or pasta. The idea that for this cashew cream-powered meal prep is easy: Whip up a dapper batch of cashew cream first and main of the week, and you’ve got meal choices for days.
One astronomical option is this creamy broccoli soup, a midweek favorite in our home. It starts off with a easy indecent of broccoli, leeks, and fennel seeds—an enticing-enough combo on its comprise, but no longer but spectacular. That’s the put the cashew cream is accessible in. It fully transforms the dish, collectively with body, a designate of sweetness, and, most importantly, richness. The resulting soup is supple and velvety, and provides a complexity that belies the truth it took perfect-looking about 20 minutes to drag collectively. Cashew cream can without difficulty be frail to amp up diversified pureed vegetable soups, too—try it with cauliflower, mushrooms, sweet potatoes, or butternut squash.
Carrots and chickpeas rise to stardom with the attend of a vivid, herb-spiked cashew cream and added crunch from toasty almonds.
On the brisker aspect of the spectrum, cashew cream could per chance seemingly per chance also even be utilized because the indecent for a salad dressing-nick-sauce. In conjunction with a few handfuls of herbs to the blender alongside with the cashews delivers a sunny, botanical edge, no longer to mention a interesting hue. I’ve frail dill and parsley in my green cashew cream, but that you could seemingly exercise diversified herbs too—cilantro, mint, chives, and basil could per chance seemingly per chance all be frail either independently or collectively. Any version of this natural cashew cream will pace astronomical with this roasted carrot salad, but that you could seemingly moreover exercise it to prime grain bowls, as a sandwich spread, or as a dip for crudités. I’m a astronomical fan of dip-for-dinner: Location out some cashew cream, raw or roasted veggies, boiled eggs, some pickles, a few nuts, and a few fresh sourdough and you’re lawful to pace.
But my favorite utility for cashew cream has got to be these creamy udon noodles. Here, the cashew cream turns into a uniquely satiny sauce for tubby noodles—unequivocally rich, but moreover by hook or by crook weightless, nearly cloud-like. Golden mushrooms add savoriness and a entire lot textural moments, paying homage to an udon dish I first experienced in Tokyo. The soy and sunless vinegar topping provides slip, a confident assertiveness which delivers punch with every mouthful.
And whereas the luscious purposes for this cashew cream are never-ending, it could seemingly moreover be frail for sweet moments in addition. (Actual take into accout to omit the garlic and salt when making ready!) It’s astronomical at breakfast time with fresh fruit glazed with honey or maple syrup, combined with cocoa and gloomy chocolate for a rich, chocolatey pudding, or dolloped onto pancakes or waffles.
I know that a astronomical batch of cashew cream could per chance seemingly per chance no longer be each person’s answer to meal prepping, but for palates like mine that are repeatedly annoying something new, it provides an illustrious weeknight shortcut that can construct future meals more effortless and luscious.
Win the recipe:
Vegan or no longer, this mushy and luscious cream is the condiment, sauce, and dressing we want on the total lot.