One other thing while I’m thinking about it: cashew cream actually works pretty well as a cream replacement for richer dishes if you haven’t tried it yet. The only challenge is that you end up with little cashew oorts unless you have a powerful blender or pass it through a sieve. I did a white bean soup with Italian herbs and kale and it made a nice addition. It’d probably help with the saag paneer too, I should give that a shot. I’ve also used it along with impossible sausage (sliced rather than crumbled) in this sausage pasta recipe.
Thanks for the recipe, love peanut sauce! And it’s been forever since I’ve had saag paneer, may need to do as you suggest and make saag tofu!
One other thing while I’m thinking about it: cashew cream actually works pretty well as a cream replacement for richer dishes if you haven’t tried it yet. The only challenge is that you end up with little cashew oorts unless you have a powerful blender or pass it through a sieve. I did a white bean soup with Italian herbs and kale and it made a nice addition. It’d probably help with the saag paneer too, I should give that a shot. I’ve also used it along with impossible sausage (sliced rather than crumbled) in this sausage pasta recipe.
I love cashew cream in pasta dishes! Have made some lovely heavy dishes that way.