While I have posted many varieties of vegan curd recipes in my blog, I very recently realized that I haven’t yet posted my favorite vegan curd recipe: soy cashew curd! So funny 🙂 Anyway, I immediately whipped up a batch to measure the proportions, take pictures, and share as soon as possible. I am sure you will love this curd as much as I do!
What is totally amazing about this particular vegan curd is that it not only looks deceptively similar to dairy curd but also tastes pretty close to it. Unlike peanut-based curds that can be used only for savory preparations, this curd can be used to prepare sweet dishes like meethi lassi and shrikhand as well. Of course, you can always use it to make raita, kadhi, mor kozhumbu, dahi aloo, etc. if you want to. And the best thing is, this curd is so thick, creamy, and yummy that you can eat it simply out of a bowl with some jaggery powder sprinkled on top!