Since becoming obsessed with cashew cream, I had to get acquainted with the myriad ways to use it. I shopped around on the vegan blogs I love, like OhSheGlows, and found this one, for what Angela calls a Buddha Bowl. (Angela’s recipe here: http://ohsheglows.com/2013/03/05/roasted-buddha-bowl/)
The recipe is really user-friendly; only a handful of ingredients (I even used one less than Angela– I omitted the cauliflower because I didn’t have any), and is seasoned only with salt and pepper (I added a few tablespoons of lemon juice to my huge Buddha bowl too).
All you need is broccoli and/or cauliflower, chickpeas, cashew cream, oil, a grain of your choice (I used bulgur), and salt & pepper.
The combo is earthy and comforting and delicious.