If you ask me, this one is the tastiest of all the varieties of vegan curd I’ve ever eaten! However, due to the cost factor—cashews aren’t cheap—I don’t make this regularly. This is more like an occasional weekend treat for me 🙂
If you love curd or have loved ones who do, then do try this some time. It’s really versatile and works well in all kinds of dishes that call for dairy curd—both savory and sweet.
And please do make it if you’ve vegan guests coming over for lunch. They’d definitely love you more for making this for them 😀
One more thing… even non-vegans like this version. So if you’re 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 🙂
Preparation time: 15 minutes + soaking time + setting time
Yields around 750ml curd
- 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
- Grind the soaked cashews with one cup water on the mixer’s 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 mixer’s 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 warm—you should be able to dip a finger comfortably—mix 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.