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Herald: Saving the environment by going vegan

Herald: Saving the environment by going vegan
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The cash in cashew: Meet the real MVP in vegan recipes


The cash in cashew: Meet the real MVP in vegan recipes
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Usually soaked and ground to a creamy paste, the soft rich flesh of cashews becomes a substitute for dairy, used as the base for sauces, sweetened for desserts, strained to give cashew milk or firmed up into vegan cheese.
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In vegan recipes one ingredient appears repeatedly. Cashews have become “the MVP (Most Valuable Player) Ingredient,” writes Gena Hamshaw, a vegan cook, on food52.com. Usually soaked and ground to a creamy paste, the soft rich flesh of cashews becomes a substitute for dairy, used as the base for sauces, sweetened for desserts, strained to give cashew milk or firmed up into vegan cheese. ....

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