Due to the growing demand from people who want to avoid or consume less meat, plant-based foods are alternative goods that have revolutionized the food sector. The goal of this study was to further conversation about the usage of freeze-dried cashew fiber as a substrate in culinary preparations, enabling its application in commercial plant-based products, and to comprehend how gastronomy specialists think about this issue. In order to explore the potential of entirely plant-based preparations, recipes were created for products based on lyophilized cashew fiber that could contribute to this new market.
