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
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 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.
Namaste, I'm Namrata :)
Glad to see you here at my little blog Of Donkeys & Dhokla which is all about living a happy & fulfilling life as a middle-class vegan in India.
Here you will find easy recipes and useful DIYs made with ingredients that are affordable and readily available.
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 don’t wish to use agar agar, try this Cashew Rice Curd recipe instead; this specific recipe won’t 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 🙂
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 🙂 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.