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 Post subject: Silken tofu instead of cashew cream?
PostPosted: Tue Jan 07, 2014 12:44 pm 
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Thinks Plants Have Feelings

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Hi,
I usually make this really simple but nice pastasauce with olive oil, onion, garlic, sweet red pepper, crushed tomatoes, dried herbs and cashew cream. I would really like for the dish to be less calorie-dense and have more protein so I was contemplating on using blended silken tofu as a sub for the cashew cream.
Do you think that would work? Or do you have a better suggestion?
Thank you:)


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 Post subject: Re: Silken tofu instead of cashew cream?
PostPosted: Tue Jan 07, 2014 3:13 pm 
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Bathes in Braggs
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I think it would work. Just give it a try! The taste and texture will be different though, less fatty obviously. Maybe you can have the best of both worlds by subbing only half or two thirds of the cashew cream with tofu?

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 Post subject: Re: Silken tofu instead of cashew cream?
PostPosted: Tue Jan 07, 2014 3:15 pm 
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What if you blanched it like in the recipe for Sanctuary Dressing in AFR? Isa says there that boiling it for just a little bit takes away that raw, bean-y flavor. Another sub could be pureed white beans with a little water added in to make them saucy.

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 Post subject: Re: Silken tofu instead of cashew cream?
PostPosted: Tue Jan 07, 2014 3:18 pm 
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I've done 1/3 cup of cashews and 1 cup of steamed cauliflower to replace a cup of cashews in cream sauce. it works well, but you also have to add a tablespoon or so of cornstarch to get it to thicken. beans are a good sub, too, although it doesn't get as creamy. you can definitely use silken tofu as well, but you'd probably also want to add some extra cornstarch.

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 Post subject: Re: Silken tofu instead of cashew cream?
PostPosted: Tue Jan 07, 2014 4:44 pm 
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thanks for the blanching tip, allularpunk! I'd not heard that one before, and my mayo and dressings are a just a bit too beany tasting. Not for long :)

And I like Cornelie's suggestion of doing half and half.


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 Post subject: Re: Silken tofu instead of cashew cream?
PostPosted: Tue Jan 07, 2014 5:59 pm 
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I think it will work as long as you adjust your expectations. It won't taste as rich and creamy as the cashew sauce, but should still be good. I would probably still add a couple tbsp of cashews to add some oomph.

If you blend the sauce, you could also try adding some slivered almonds at the end. The penne alla vodka from Veganomicon uses that technique and it gets surprisingly creamy with just 1/4 cup. It might be worth experimenting with this in smaller amounts (I haven't tried it other than in the vodka sauce).

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 Post subject: Re: Silken tofu instead of cashew cream?
PostPosted: Tue Jan 07, 2014 6:13 pm 
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I've got you.

http://donteatoffthesidewalk.com/2013/1 ... reamsauce/

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 Post subject: Re: Silken tofu instead of cashew cream?
PostPosted: Tue Jan 07, 2014 6:18 pm 
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That looks great MBM. I'm trying that this weekend.

(I get my cashews from the international/Indian section at Wegmans. $6.99 a lb! They are $11.99/lb from the bulk bins there)

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 Post subject: Re: Silken tofu instead of cashew cream?
PostPosted: Wed Jan 08, 2014 4:22 am 
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Thinks Plants Have Feelings

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Thank you so much, everybody. I think I will try boiling the tofu like AP suggested and then probably just adjust my expectations as you say lawawitch.
That sauce looks awesome, MBM. I will definitely make that as well, not with the pasta sauce but as a topping for pizza.


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