Vegan Cashew Curd (with agar agar)

One of my major *life goals* is to upload as many vegan curd recipes as possible on my blog! People in my part of the world love their curd and it’s often one of those dairy products that new vegans in India miss a lot. Experimenting with different varieties of plant-based curds is a favorite hobby of mine and I bring to you yet another delicious variant of our beloved dahi 😊

Agar agar or China grass, a vegan alternative to gelatin that’s derived from red algae, is used here to thicken and stabilize the cashew milk. I use Urban Platter agar agar powder. You can use any brand, but make 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 it.

This cashew curd is luscious and creamy with a hint of sweetness and mildly tangy! It works great in both sweet and savory dishes. If you’re a vegan who cooks for non-vegan family members, this is a must-try! Thick, smooth, and neutral in flavor, this vegan cashew curd is definitely a crowd-pleaser that even dairy consumers love.

Time taken: 20 minutes + setting time (5-12 hours)

Yields: around 600 ml (4 cups)

1 Indian cup = 150 ml

Ingredients

• 2/3 cup cashews (soaked in water for 4-5 hours, drained, & rinsed)
• 4 cups water
• 1 level teaspoon sugar (optional)
• 1 level teaspoon agar agar powder (I use Urban Platter)
• 1-2 tablespoons vegan curd starter or the contents of one vegan yogurt culture capsule

Method:

1. Blend the soaked cashews with 1 cup of water until smooth and creamy. Add 2 more cups of water and continue blending. There is no need to strain the milk; however, if you want a very smooth curd, you can strain the mixture using a fine mesh strainer or porous cotton cloth.
2. In a saucepan, mix the agar agar powder + sugar, if using, with 1 cup of water and keep aside for 5 minutes. Bring to a boil over medium heat, stirring continuously until the powder is fully dissolved. Let it simmer for 1 minute.
3. Add the cashew milk to the saucepan. Stir well. Switch off the heat when the liquid is warm but not hot—you should be able to dip a finger comfortably. Mix in the vegan curd starter/contents of one vegan yogurt culture capsule and stir.
4. Keep aside to set for as long as you would for dairy curd according to the climatic conditions in your region. The setting time would vary from 5-7 hours in summer to 10-12 hours in winter.

Notes:

1. Agar agar is a necessary ingredient for this recipe. Try this Cashew Rice Curd recipe if you don’t wish to use agar agar.
2. I use either Urban Platter vegan yogurt culture capsules or one of these homemade vegan curd starters.
3. If you find the curd to be gel-like, just blend it for a few seconds for smooth, thick, creamy beaten curd.