Katie Mae
Chef Katie Mae is the founder of The Culinary Gym, an online hub for learning, practicing, and mastering whole-food, plant-based cuisine. Since 2011, she has been teaching at TrueNorth Health Center and Dr. McDougall’s residential health programs. Witnessing patients radically transform their health inspired her to create an in-depth culinary curriculum to help people embrace a whole-food, plant-based diet at home. With a master’s degree in nutrition from Bastyr University and a personal passion for flavor science, Mae teaches how to prepare food that’s both health-promoting and mouthwatering. Find her on Instagram and Facebook.
Comments (9)
This is a great recipe! It’s one of our favorites! I always make double so we’ll have enough for a few days. We love it. Thank you!
Raw cashews? Salted? Unsalted?
Unsalted raw.
Is there a substitution for cashews if we are allergic?
Delicious! I’ll definitely make this again and again. I doubled the cashew cream and swapped kale with spinach. We love this!
I found that the recipe needed salt and tasted like starch potato water. The cashews were gritty. I added half a cup coconut milk, ginger, paprika, more curry and a green chilli pepper.
Pls make video iam requesting
Yes, DEE licious. I’m so excited I have refound this recipe by accident in my old Facebook post from 3 years ago. I swap the cashews for making the sauce with the whole can of the garbanzo beans in the nutri bullit. THANK YOU for this recipe. It’s again going to be tops on the list of my menus.
About time I wrote this review! I just love this recipe and made it so many times. Sent it to my son; it’s now his favorite, too. I’ve made it with fresh cauliflower, and frozen, both great. Also used spinach in place of kale a few times. Kale has a little chew which I like. Spices were perfect. Thanks for a recipe that’s easy to put together, healthy, and so-o-o delicious.