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If you ask me, this one is the tastiest of all the varieties of vegan curd Iâve ever eaten! However, due to the cost factorâcashews arenât cheapâI donât make this regularly. This is more like an occasional weekend treat for me đ
If you love curd or have loved ones who do, then do try this some time. Itâs really versatile and works well in all kinds of dishes that call for dairy curdâboth savory and sweet.
And please do make it if youâve vegan guests coming over for lunch. Theyâd definitely love you more for making this for them đ
One more thing⌠even non-vegans like this version. So if youâre looking for a vegan curd that your non-vegan family members will eat happily, this is the one!
Do try and share your feedback with me đ
Preparation time: 15 minutes + soaking time + setting time
Yields around 850ml curd
Ingredients:
- 1 cup broken cashews, soaked for 4-5 hours & drained
- 1 cup rice (any kind), soaked for 4-5 hours & drained
- 6 cups water (900 ml)
- 2-3 tablespoons starter curd/starter liquid
Method:
- Grind the soaked cashews with one cup water on the mixerâs highest setting until smooth and creamy. Add two more cups of water and blend well. Keep aside.
- Grind the soaked rice with one cup water on the mixerâs highest setting for a couple of minutes. Add two more cups of water and grind again. Strain this mixture through a wet porous cloth to get raw rice milk.
- Combine the cashew milk + rice milk in a deep-bottomed kadhai/saucepan. Cook on low-medium heat for 7-8 minutes, stirring frequently until the mixture becomes thick and bubbly (like custard of pouring consistency).
- Let the mixture cool down for several minutes. Once it is just slightly warmâyou should be able to dip a finger comfortablyâmix in the starter curd/starter liquid and stir well.
- Keep aside to culture for as long as you would for dairy curd according to the climatic conditions in your region. Setting time would vary from 5-7 hours in summer to 10-12 hours in winter.
The prepared curd will look like well-beaten dairy curd and will have a mildly sweetish taste with a hint of tang. Yumm!
Note: The residual rice pulp left after extracting the rice milk can be dried, powdered, and added to idli/dosa batter or rawa idli batter.
I tried this but failed as it started to give bad smell instead of sourness.
The quality of the curd depends a lot on the starter used. Try making this curd with this starter: https://ofdonkeysanddhokla.com/vegan-curd-starter-with-dalia/
[…] sure you use agar agar powder, not flakes or sheets. If you donât wish to use agar agar, try this Cashew Rice Curd recipe instead; this specific recipe wonât work without […]
Hi,
I’m using readymade ashew milk directly. Is it fine if I use the readymade milk?
Hi Rakhi, I have never used commercial cashew milk, so I can’t say! However, you could try and do share your result if you do.
Hey Namrata ! I made this recipe word by word n it turned out awesome. It tastes delicious . Honestly I am a big fan of your recipes. Keep up the good work ! Thank you !!!
Hi Himani đ
So glad to know you liked it! Thank you for sharing your feedback.
I tried this recipe half quantity and was super delicious, must try, my favorite of all vegan curd , no peanut flavor like in peanut yogurt, must try, start small with half quantity, half cup cashew and half cup rice, enjoy, Thank you so much for this recipe Namrata
Hi Gauri đ I am so happy to know you love this recipe! Yes, it’s always a good idea to halve a vegan curd recipe when trying it for the first time. Thank you for sharing your feedback!
Can I use only rice milk to make curd
Sorry, no! Without the cashews it won’t have the creamy, curd-like texture.
Hi namrata…. Can we use rice powder instead of rice? How much do we use and how do we incorporate it?
Yes, you can, but I have never tried it myself. It will probably take some experimentation đ
I run a free vegan curd group on WhastApp where we discuss such things. Let me know if you are interested in joining, I will send you the link đ
[…] Cashew-Rice Curd […]
[…] I was first introduced to the idea of cashew-rice curd by a Facebook friend long ago, and I uploaded a recipe for the same on my blog as well. You can check it out here: Vegan Cashew and Rice Curd (Older Version) […]