Cashews and I go way back

Cashews as a dairy replacement in pasta, sauces + more

Over a decade ago, I was inspired to drastically reduce the amount of dairy in my diet because I’d been struggling with acne for years and heard rumblings that my melted-cheese-on-everything lifestyle might be the culprit. The habit was hard to give up, but the dream of having clear, smooth skin was an excellent motivator, and eventually I was able to break free of my cheese addiction.

After overhauling the way I ate - which did not happen overnight, by the way, it took years - as well as cutting down the amount of topical products I was using, my skin did heal.

In hindsight, I don’t think it was just the dairy that was wreaking havoc on my face. It was, more likely, the overall lack of nutrient-dense foods in my diet that threw my microbiome out of wack, and my skin issues were how my gut was communicating with me.

These days, I could probably start cooking with dairy again and my skin would handle it. But I don’t really want to. I don’t exactly need the extra saturated fat and inflammation, and why rely on something that harms animals if it’s not absolutely necessary, especially when there’s a perfectly good plant-based alternative?

Which brings us to cashews. If you soak raw cashews in water and blend them up after they’ve softened, they can be turned into a variety of dairy substitutes - a technique I use constantly in my cooking. (Almonds and walnuts get their time in the spotlight, too.)

Below, 4 delicious ways to discover the amazing things cashews can do…

NEW! Creamy Mushroom Pasta

This restaurant-fancy spaghetti uses plain ol’ cremini mushrooms, which are available in nearly every supermarket. The cashew cream sauce is jazzed up with miso and nutritional yeast to create that savory, “cheesy” flavor. Lastly, a generous sprinkle of freshly ground back pepper gives it a cacio e pepe vibe.

Roasted Vegetable Lasagna

Layers of roasted vegetables (cauliflower, bell peppers, onions, and mushrooms) come together with cashew “ricotta” and store-bought marinara sauce in this satisfying baked pasta.

Cilantro Cashew Cream

Bookmark this recipe for the next time you’re struggling to use up a large quantity of cilantro. This tangy, herbaceous drizzle brightens up everything from roasted vegetables, beans, and whole grains, to tacos, falafel, and more.

“Cheesy” Mushroom Tartines

Inspired by the French croque monsieur sandwich, these open-faced tartines showcase a game-changing melty “cheese” sauce.

This Substack is the newsletter companion to my site, thenewbaguette.com. You can find all my recipes published there in full, with helpful tips and step-by-step photos. You can also follow along on Instagram, where I share videos and behind-the-scenes content.