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I've had good luck substituting cashew cream for heavy cream in soups and curries. I've had a lot of people actually prefer it! To make it, you follow the basic procedure for making nut milk, but skip most of the steps. Soak cashews in enough water to cover them for at least an hour or two, then puree in a blender until it's as smooth as you can get it. ...


I would use a vegan plain yogurt thinned with vegan milk** of your choice to replace the heavy cream, and with an addition of some ground cashews (soak first in some of the vegan milk, then grind to a paste). Many North Indian recipes use ground cashew (or to a lesser extent, ground almond) as a thickener and it makes the gravy richer. (See recipes for Malai ...


For mince my favourite is Sainsbury's own brand. They use eggs in other meat-like products but not in the mince soya protein. It is by far the best I've tried and is about £1.5 for a whole bag. You find it in the frozen section. For everything else Fry's Family is my first choice. You can find them in most health shops and at online at Ocado.

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