Note: I was inspired to try this combination after coming across the image of a bowl of perfectly set peanut-cashew curd while browsing through Instagram a few months ago. Unfortunately, I have since deleted my account and don’t remember the name of the lady whose post inspired me in the first place 🙁 If *you* are reading this please let me know so I can credit you!

The world of plant-based curds is so, so vast! While I had already tried a few “combos” like peanut-rice, cashew-rice, soya-cashew, and coconut-cashew curds, it would have never occurred to me by myself to marry peanuts and cashews to make yet another version of vegan curd! It’s probably one of my favourite ones at the moment! It looks exactly like the dairy curd we all grew up eating and has a pretty neutral taste. The peanut flavour is well-masked by the addition of cashews, and since we are using just a few cashews per batch, the overall cost of preparing this curd remains nominal.

And the best thing? It’s approved by my non-vegan dad who loves his dairy curd with a fierce passion. He loved the raita and kadhi made with this curd and stated that he wouldn’t have suspected it wasn’t “real curd” if he hadn’t already known. Yayy 😀

If you’re new to making vegan curd, halve the recipe. But do give it a try! You won’t regret, I promise 🙂

Preparation time: 15 minutes + setting time

Yields around 500 ml curd



  1. Combine the cashew milk + peanut milk in a deep-bottomed kadhai/saucepan. Add sugar, if using. Bring to a boil while stirring frequently. Simmer for 4-5 minutes.
  2. 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.
  3. Keep aside to set 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.
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