Once blended, the HazelCream can be used in any recipe that calls for milk or cream, in the same proportions one would use a dairy product.Īs Redgrave shared, "I even made sweetened condensed milk for my pumpkin pies this year!" (Hazelnuts, after all, have their own fat content that offers that element.) The effort in blending is worth it. Using Cheri's HazelCream involves the extra step of adding the pods to a blender, adding the right amount of water and letting the blender do its thing for 1 minute, creating an emulsified mixture with the right amount of fattiness in the mouthfeel.
Next up was a nacho "cheese" sauce, served with chips, with all the creaminess of the dairy variety. Drinking it in the coffee did bring out the hazelnut a bit, but that's because coffee and hazelnut complement one another, the Redgraves said.
The visit to the Redgrave house started with a cup of coffee – natch – topped with a dose of creamy HazelCream. I didn't want gravy that tasted like coconut or gravy that tasted like oatmeal," Redgrave said. "When you cook and bake with it, you don't taste the hazelnut. Creamy garlic non-dairy pasta that doesn't skimp on the "creamy?" Yes, please. Redgrave invited me to her home kitchen just outside Bend to try out some of the recipes she makes with the HazelCream, and as someone slowly converting off the dairy train and into a more plant-based lifestyle, I was impressed. Unlike other non-dairy milks that come pre-mixed in a carton with a certain amount of water, Cheri's HazelCream comes concentrated, in a pod-like form, allowing home cooks to pop it in the blender and add a little bit of water to make it a creamier substance, or more water to make a milk worthy of a bowl of cereal. After many attempts at the right mixture, finally, things like creamy garlic pasta were back on the menu.Ĭreamy garlic non-dairy pasta that doesn't skimp on the "creamy?" Yes, please.
I'd put cheese on a cookie!"Īfter two and a half years of experimenting in her own kitchen with the help of her engineer husband, Chris, she eventually came up with Cheri's HazelCream, using Oregon hazelnuts (or filberts, to the non-Oregonian) as the key ingredient. "I couldn't think of anything that wasn't improved with cheese on it. But hearing that the problem might be rooted in dairy was a disappointment. "It was a whole life of doctors saying, you've got autoimmune problems but we can't help you," Redgrave said. Store this cashew pasta sauce in an airtight container in the fridge for up to three days.Chris and Cheri Redgrave purchased a vintage panel van as their delivery vehicle, helping them advertise Cheri’s HazelCream around Central Oregon. Or for a lower carb option, roast some cauliflower and toss it with this cashew pasta sauce for a truly decadent cauliflower dish. Or make a white vegan lasagna using this alfredo sauce instead of tomato sauce. This sauce would also be delicious as a sauce for a white pizza, topped with some spinach and vegan cheese. Fresh basil or chives would make a delicious garnish too. I love tossing this sauce with fettuccini noodles and garnishing it with some finely chopped fresh parsley.
Alternatively you can boil or steam the cauliflower until it’s fork tender. I usually just throw some chopped cauliflower on a baking tray, sprinkle a little bit of water on it (to prevent the cauliflower from browning) and bake for 40 minutes at 350 degrees Fahrenheit. This recipe calls for cooked cauliflower. And you can omit the nutmeg if necessary. If you don’t have any fresh garlic then you can substitute one teaspoon of jarred chopped garlic or garlic powder. This sauce is perfect for tricking picky kids into eating some extra vegetables.Ī little nutmeg and garlic give this cashew pasta sauce plenty of flavor. The cashews give this sauce its creamy consistency and the cauliflower adds body and nutritional value. Instead of using butter and parmesan cheese like traditional alfredo sauces do, this dairy-free alfredo sauce calls for cauliflower and cashews that have been soaked and blended.
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