I often use plant-based cream in my recipes, in the same way that I used to use a lot of dairy cream before becoming vegan.

Most of the time, it's soy cream, which I buy from the store. I find it neutral, practical, and versatile ☺️ However, all of these small recyclable packages still represent waste that I try to reduce.

To do that, I occasionally make my own instant plant-based cream! Based on cashew nuts, it's my favorite for its simplicity and speed of preparation 😍

Of course, I mention it every time, but it's necessary: it's important to choose cashews that have been shelled with steam! It's a bit more expensive, but it should be the real price of cashews. Those shelled by hand are a scourge for the workers (mostly women) who perform this task. In fact, a substance under the skin is corrosive to the skin and permanently damages their hands.

We cannot consume food at the expense of human beings' skin around the world! So I prefer to see cashews (shelled with steam) as a luxury ingredient worth its price and one that I rarely use in my recipes today. And the hand-shelled cashew nut as a banned ingredient.

When it's for a savory dish, I also like to make sunflower seed cream 🌻

It has a stronger taste, but it's delicious in a winter dish! And it's less expensive! Plus, it can be a local ingredient (especially in France, for Quebec it's more difficult to find, but it exists).