[twitter]I didn’t get all the fuss over cashews when I was a kid. When the mixed nuts would get passed around the room at Christmas time, my grandfather would dig in and pull out all the little crescents and palm them before passing it along. Inevitably, someone down the line would curse the lack of cashews in the bowl. As a kid, I loved peanuts, I wasn’t complaining. My grandfather could have all the cashews he wanted, as long as there were peanuts left by the time it rolled around to me.
Now, as an adult, I get it. I appreciate the silky creaminess of a cashew, and when a bowl of nuts is passed in front of me, I’m the one palming them now.
Segue to Silk‘s new Creamy Cashew recently launched in Canada, and I’m thankful my kids don’t appreciate the grown up taste. This carton in the fridge belongs to daddy. Many of the recipes and ideas being shared via #SilkCreamyCashew have been sweet. There’s an Oatmeal Cookie Protein Shake, there’s No Bake Cheesecake, there’s Quinoa Pudding. But I wanted to flip it, and go savoury.
I thought a creamy, nutty milk would lend itself to a curry. Maybe even something Thai? I poked around and found lots of advice about using things other than coconut milk in curries. The properties of Silk Creamy Cashew are very different than coconut milk, so you can’t do a straight swap. You can substitute unsweetened Silk for milk, but DON’T swap it for coconut milk.
The Silk website offers up some recipe ideas. There’s this Creamy Cashew Curry, a Thai Red Curry (that uses coconut milk as well), and then a straight up Indian Spice Curry. I made the Indian Spice Curry:
It was a nice, simple, easy chicken curry and the Silk Creamy Cashew is even better for you! It has as much calcium as dairy milk with only 60 calories per serving, 33% less calories than skim milk. And it is an excellent source of calcium and vitamin D. What an easy dairy-free way to have a curry!
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.