First, of all, I wanted to give credit where credit is due. My friend Daniel posted this recipe for Pasta with Rosemary Cream Sauce complete with step-by-step pictures. I think his recipe looks absolutely fantastic and his blog style puts mine to shame.
I wanted to blog about his recipe earlier, but I had one slight obstacle: I don’t have a good vegan heavy cream substitute. When we make homemade vegan ice cream, we use soy coffee creamer which is sweetened and tends to work well. For a savory dish like pasta, I just do not have a good replacement.
Over the weekend, I wanted to try my friend Heidi’s recipe for vegan cashew cream, but I did not get a chance. So, hats off to Daniel for his recipe and if you want to make vegan heavy cream, consider blending cashew pieces with a water a little at a time unti lit reaches the desired consistency.
Also, my complements to Google. In the targeted ads over there to the left, they’re actually advertising vegan products. I appreciate that.