Cashew cream is the result of soaking cashews and blending them up with water. Depending on how much water you add, it can quite thick—like the texture of ricotta—or thin enough to resemble heavy cream.
Usually, a butter-free potato mash is out of the question or, at the very least, not very delicious. This recipes uses creamy white beans to add a silky texture to the mash, along with a unique flavor. Not only that, the beans double the protein.