— Michelle Imber

Well actually they can, um, depending on what nut you're going to do, but usually have to treat them kind of the same way you've been treating the cashews, you wanna soak them for a little bit. Almonds are actually a great one to be able to do with that as um, well, so the pistachio a little bit different, the pistachios in the same family as the cashews, so I'm not sure if that's okay or not. But the almonds, uh, macadamia nut is also another nut that's a really good one to be able to get the fat quality out of those. Um, but if you're using them specifically in dressings and creams, I might suggest looking at a silk and tofu at the same time. Um, that has a wonderful texture to it. It still has a high protein but has zero fat added, um, to it as well. So it's a great carrier for different flavors but will, um, you know, give you that creaminess that you're looking for once you put it into a blender or a food processor. So I will often use a silk and tofu for dressings and kind of creams and people are usually surprised to see that they're, that's actually what I'm using in those as well. But, um, otherwise if you're looking still for the fat content, macada, min nuts, almonds, wonderful sources to be able to get those especially we're looking forward to stay in that kind of white, um, white color area.