Good Boost Co., a New Zealand vegan, dairy-free snack and yogurt company, is introducing “the world’s first fresh cashew based cream.”
The company – which makes “lip-smackingly good food” with the motto “From Plants. Kinder to you. Kinder to Mother Nature” – announced the product launch via social media after weeks of hinting. In the post, Good Boost said, “Plant-based eaters rejoice as indulgence is back on the cards for you!”
The new 100 percent plant-based, gluten-free single cream can be “used just like real cream in creamy pastas, indulgent desserts, next level baking, seriously yum smoothies, tasty dressings,” and – Good Boost is proud to announce – “you can even whip it!”
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**NEW** Cashew Creamy Mushroom and Shallot Pasta. Who doesn’t love a creamy rich pasta, and now plant-based eaters can indulge too! Ingredients: • 3 Tbls Olive Oil, chopped • 2 Shallots (or ½ onion), finely chopped • 1 garlic clove, finely chopped • 3 portobello mushroom, chopped • 100ml white wine • 200ml Good Boost Cashew Cream • 1/2 tsp salt • 1 tsp nutritional yeast • 1 tsp chopped fresh parsley • 200g pasta, cooked according to packet instructions • 40g/1oz pine nuts (optional) • salt and freshly ground black pepper Method 1. Add olive oil to a frying pan and sauté onion and garlic until soft. 2. Add the mushroom and cook until soft. Season well with salt and pepper. 3. Add the white wine and cook until the volume of liquid has reduced by half. 4. Add the Good Boost cashew cream, and stir in the nutritional yeast, and simmer for 5 minutes, then add the parsley and check the seasoning again. 5. Toss the pasta through the sauce, then serve in a warm bowl and sprinkle over the pine nuts. . . . . #cahsewcream #plantbased #delicious #foreveryone #dogood #feelgood #dairyfree #veganfriendly #almond #almondmilk #yoghurt #nutritious #delicious #vegan #nzbusiness #nzfood #nzfoodie #nutrition #dogood #feelgood #health #natural #foodblogger #foodnz #nzeats #environment #nz #newzealand #cashew #nzxmas #nzchristmas
New Zealand’s Dairy-Free Movement
The dairy-free market in New Zealand is booming, with a number of small and major businesses alike debuting new vegan, nondairy options.
Launched this month, My Goodness! – WellKit Foods International Ltd’s flagship dairy-free persimmon ice cream range – is set to “revolutionize” the vegan ice cream market. And Major pizza chain Domino’s recently made its vegan pizza range permanent in stores across the country; it also announced the launch of a new Vegan Cheesy Garlic Bread.
Further illustrating the popularity of dairy-free cheese, Savour, an Aukland-based vegan cheese brand, recently took the crown for the Chilled/Short Shelf Life Award for its artisan dairy-free feta at this year’s New Zealand Food Awards. Like Good Boost’s new product, this is made of cashews.
One entrepreneur – the owner of Cool Beans Café – even said that he would rather walk barefoot across the country than serve dairy.
Good Boost Co.’s cashew cream is now available in selected supermarkets.
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