From the kitchen
Cashew Cream Scrambled Eggs
A splash of thick cashew cream whisked into eggs for a genuinely velvety, restaurant-style scramble.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Cashew Milk Edition
Ingredients
- 4 large Eggs
- 2 tbsp Thick Cashew Cream (see Dairy Staples chapter)
- Salt, to taste
- 1 tbsp Butter
- Chives, to finish
Method
- Whisk the eggs, cashew cream, and salt together until fully combined.
- Melt the butter in a nonstick skillet over low heat.
- Pour in the egg mixture and let sit 20 seconds, then gently fold from the edges inward.
- Continue folding over low heat until soft curds form but still glossy, about 3 to 4 minutes.
- Remove while slightly underdone and finish with chives.
Kitchen note
Because cashew cream already carries real body, you need far less of it than a thinner milk to get a genuinely velvety scramble, start with the amount listed before adding more.
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