Creamy Cashew Udon With Crispy Mushrooms

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.