Is cashew cream a suitable substitute for dairy cream in a cooked sauce?
I want to make a diary free Chicken Pot Pie for a lactose intolerant guest, will cashew cream provide the same consistency in the pie gravy as actual heavy cream, and will baking the sauce have any effect on it? I once tried to substitute cashew cream for heavy cream in a potato gratin and the results were... not edible. So I'm a little cautious to try this for a dinner gathering.
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