Saturday night I tried my hand at working with cashew cream again. Having pre-soaked raw cashews overnight, I blended them together with water, nutritional yeast, apple cider vinegar, some roasted garlic, and garlic powder (when the roasted garlic alone wasn't cutting it). I didn't measure any of the ingredients, but just sort of added and mixed until I liked the flavor. It came out rich and garlicky. And my little cuisinart blender did surprising well at blending everything into a nice, creamy sauce in not too much time (maybe a total of 5 minutes of blending?).
While mixing up the garlic cream sauce, I browned some polenta rounds in a pan then removed them and browned chopped brussel sprouts - saving dishes!
The garlic sauce served over polenta and brussel sprouts turned out to be a real winner for dinner. My boyfriend even remarked that it didn't seem like a typical vegan dinner "but was actually filling." I guess that's high praise. The only downside was that I probably should have cooked up some more polenta to even out the proportions. Noted for next time. And there will definitely be a next time on this one.