That glossy sauce on a tasting‑menu plate is often a quiet fake. In high‑end vegan kitchens, cashews and pasta water now stand in for cream not as a compromise but as a technical upgrade, exploiting the same physics that makes classic French sauces cling to a spoon.Chefs argue that the trick works because dairy was never about milk as such; it was about a calibrated mix of fat, water and suspended...More