I am definitely not a cold weather person. Give me a hot beach over a ski slope any day. But it's November and I live in Canada (why, again??) and if there is one thing that brings me comfort at this time of year, it's the food. I just can't say no to all the baked goodies and hearty meals that cold weather brings, so I try and find ways to cut calories here and there. When Silk Canada reached out to me to try their new Silk Creamy Cashew, I was intrigued. I'm a huge fan of their Almond Coconut blend (love it in smoothies with banana and pineapple) and so I thought I'd give this new product a try.
First, I tried it on its own (in a cute milk bottle, of course!). I found it flavourful and creamy and not thin or watery at all. Silk Creamy Cashew has 33% fewer calories than skim milk but as much calcium as dairy milk, with only 60 calories per serving. As a drink, I prefer the taste of the Almond beverages but wondered how this creamier variety would taste in a recipe. It's suited to dishes like ice cream or mashed potatoes so I decided to try it in one of my all-time favourite recipes, Potato Leek Soup.
I love this recipe but I always feel a tad guilty when I have it - I normally use heavy cream and you can definitely taste every calorie in each spoonful! The Silk Creamy Cashew was a surprisingly delicious substitute. The soup wasn't as heavy but retained its creamy flavour and texture.
- 3 large leeks, sliced crosswise (white and pale green parts only)
- 3/4 lbs russet potatoes, peeled and diced
- 6 cups chicken stock
- 1/2 cup Silk Creamy Cashew
- Combine the leeks, potatoes, and chicken stock in a saucepan over high heat. Bring to a boil then reduce to medium-low heat. Cover and simmer until the potatoes start to fall apart (about 15 minutes)
- Using an immersion blender, submerge the blender in the soup and puree until smooth but with some chunks remaining
- Season to taste with salt and pepper. Add in the Silk Creamy Cashew and heat until warmed through. Ladle into bowls and serve.
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.