— Cynthia Dudak

If you have ever listened to Dr. Essel, he says, no nuts. And the reason, one of the reasons why he says no nuts is because nuts are a difficult food not to eat. Jeff Novik says the same exact thing that if you said to somebody, you could have an ounce of note of nuts, an ounce of notes is about maybe a two inch circle on your hand. So, uh, in terms of making dreamy, creamy desserts, um, I don't, and, um, if I'm making, uh, for example, uh, the famous Dr. Selsdon walnut sauce, I'll use white beans in place, uh, so that you get the same sort of, uh, umami and you get the same texture as you would from, uh, using walnuts. I will say that if you're going to make a, a bean based sauce that you want to be creamy, that you would serve, you know, with a cru tea or whatever, that it's really best to put the beans on a, um, towel and pat them dry so that they have a little bit of a dryer texture. Sometimes I'll throw them in the air fryer for like one minute just to sort of like air dry them so that they have a nice texture that resembles more of a nut and less of a bean. So, uh, you might, uh, find that helpful. But I'm, I'm not a big, not a big, uh, a nut person, but, uh, for, for obvious, you know, for like a million reasons, because they're very calorically dense and, you know, even though they have a lot of, uh, nutritional values associated to them, I can get those nutrients from other fruits, vegetables, and legumes and things like that.