Ginger-infused cream topping from The Plant-Based Anti-Inflammatory Cookbook: Delicious Whole-Food Recipes to Reduce Inflammation and Promote Health (page 264) by Linda Tyler

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Orange-ginger polenta cake; Apple crisp with dates and oats

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vanilla powder for vanilla extract, and lemon zest or orange zest for fresh ginger. Cashews soak for 2 hours (or 20 minutes with boiling water); chill for several hours before serving.

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