…is cashew cream (or milk)!
I’m somewhat lactose intolerant, which sucks because my all-time favorite comfort food has always been Campbell’s Tomato Soup made with milk. It tastes absolutely awful with soymilk. But when I tried Tal Ronen’s recipe for cashew milk/cream and made said soup… it was amazing. It looked right, it cooked right, and it tasted perfect. I haven’t tasted that in literally years.
I think cashew milk works better than soy in this instance due to the higher fat content, but the neutral flavor helps too.
The only problem I had, using a less sophisticated blender than Ronen’s, was separating the milk from the crushed up bits of cashew solids. I tried cheesecloth, and that was a wee bit messy. Perhaps a nut milk bag or creative use of ladies’ hosiery would work better next time!