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from Food52

The Many Faces of Cashew Cream

Carrot Ginger Bisque with Cashew Cream 1 tablespoon olive oil 1/2 cup celery, diced 2 inch piece of ginger, peeled and chopped 4 cups vegetable stock 1 medium small russet potato, quartered 1 1/4 pound carrots, chopped sea salt to taste 1 1/2 teaspoon mild curry powder 2/3 cups cashew cream, divide

from Pinch of Yum

5 Ingredient Coconut Curry

5 Ingredient Coconut Curry 1 can coconut milk 2 tablespoons red curry paste 2 small heads broccoli (and/or other veggies of choice) 1 can chickpeas, rinsed and drained ½ tablespoon cornstarch dissolved in 2 tablespoons cold water optional: minced garlic or onion. 3/24 - made this for Olin's lunchbox and ate it myself too. It was pretty quick and easy & tasty. Just add salt.

from The First Mess // Plant-Based Recipes + Photography by Laura Wright

cauliflower, kale + chickpea curry pot