Thanks to Jessica Murnane, I now believe in the power of cashew cream.
But let me back up a second. I hadn’t heard of Jessica Murnane and her One Part Plant movement until she very kindly shared a Modern Potluck recipe on her blog and Instagram feed. As soon as I checked out her site, I knew she was a budding star. And now she has a new cookbook!
In a world in which plant-based (aka, mostly vegan) eating often feels elitist and precious, Jessica’s approach is fun, welcoming, and positive. Up until a few years ago, she didn’t know how to cook and basically subsisted on junk food and frozen dinners. When faced with the possibility of getting a hysterectomy because of her endometriosis, she learned that a plant-based diet might help manage the symptoms. Her diet overhaul worked, and now she’s trying to encourage others to eat more plants.
One of the things I appreciate about Jessica’s work is that she does not spread pseudoscience. She shares when studies support her style of eating and when they are inconclusive. Essentially, she acknowledges she eats this way because it makes feel better. She thinks it might make others feel good, too.
Now back to that cashew cream. I recently launched a project called Potluck Nation, in which I’m hoping to inspire people to use potlucks as a force for good. I’ve noticed many communities host vegan potlucks, so I thought I’d share Jessica’s lasagna, a crowd-pleasing dish to take to a party.
While her lasagna doesn’t have a stretchy cheesy factor, it is creamy like lasagnas made with béchamel (a milky white sauce). The secret to its satisfying richness is an easy-to-make cashew cream. Jessica then boosts the veggie quotient of the dish by adding mushrooms and greens in addition to a tomato sauce.
Clearly, this is a meat-free lasagna, but if you’re potlucking with carnivores, just don’t mention the ‘v’ word, and I promise they’ll love it.