Name: Creamy Cashew Udon With Crispy Mushrooms
Yield: 4 servings
Ingredients: 1 cup raw cashews; 1 garlic clove, coarsely chopped; 1 Tbsp. extra-virgin olive oil; ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; 2 Tbsp. black (Chinkiang) vinegar; 2 Tbsp. chili crisp or chili oil; 2 Tbsp. soy sauce; 1 Tbsp. toasted sesame oil; 3 scallions, thinly sliced, divided; 2–3 Tbsp. extra-virgin olive oil; 1 lb. oyster, shiitake, crimini, or button mushrooms, torn or cut into bite-size pieces; 1 garlic clove, finely chopped; ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more; 28 oz. fresh or frozen udon noodles; Freshly ground black pepper

Udon with Cashew Cream Black Vinegar PanFried Mushrooms

Photo by Isa Zapata, Food Styling by Pearl Jones, Prop Styling by Anne Eastman

This may be controversial, but I think cashew cream is better than regular cream in this rich noodle dish. First, the flavor: Cashew cream is delicately sweet with a hint of nuttiness that lends an earthy depth. Next, the texture: Used as a sauce, it has an incredibly silky finish that is creamy without feeling heavy. The whipped consistency clings lovingly around every strand of noodle, and it pairs well with the pan-fried mushrooms, which are golden and crisp and provide pops of umami flavor. The black vinegar and soy sauce topping delivers much-appreciated acidity, heat, and assertive saltiness—you can also use it as a dip for dumplings. —Hetty McKinnon

This is part of our meal planning package, where one recipe can become three quick weeknight meals. Use the rest of your cashew cream to make Broccoli and Cashew Cream Soup or Roasted Carrots and Chickpeas With Herby Cashew Cream.