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The cash in cashew: Meet the real MVP in vegan recipes SECTIONS Share iStock 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. Related 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. ....