Of Donkeys & Dhoklas

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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)

However, over the years, I stopped making this version as I personally prefer peanut and soy-based vegan curds more than nut-based ones. Recently, I was going through the older curd recipes and realized that I no longer resonate with the 1:1 ratio of the cashew : rice proportion I had used in the older post. So, I decided to update the recipe. Since the older version is also a tried and tested one with good reviews, I have decided to let it be. It doesn’t hurt to have two versions of cashew-rice curd on the blog, does it 🙂 ??

This curd is super-easy and suitable for those new to making vegan curd. With a mild flavor and a tinge of sourness, it can be used to make both sweet and savory preparations like meethi lassi, namkeen chaach, raita, kadhi, dahi tadka, etc. Ensure that you use a good quality sourish starter like a previous batch of curd or any starter liquid/gel made with cooked rice/poha/dalia/kateera gond. Click here for 5+ Types of Homemade Vegan Curd Starters.

Preparation time: 15 minutes + soaking time + setting time

1 Indian tea cup = 150 ml

Yields around 600ml curd

Ingredients:

• 2/3 cup cashews, soaked for 3-4 hours & drained
• 1/3 cup rice (any kind), soaked for 3-4 hours & drained
• 4 cups water (600 ml)
• 1 teaspoon sugar (optional, but recommended)
• 1-2 tablespoons starter curd/starter liquid

Method:

1. Grind the soaked cashews and rice with one cup of water on the mixer’s highest setting until smooth and creamy. Add three more cups of water and blend well. Strain this mixture through a wet porous cloth/nut milk bag to get raw cashew-rice milk.
2. Bring the milk to a boil in a deep-bottomed kadhai/saucepan, stirring continuously. Add sugar, if using. Cook on low-medium heat for 4-5 minutes until the mixture becomes thick and bubbly (like custard).
3. 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.
4. 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.

The curd will have a mildly sweetish taste with a hint of tang when it is ready. Enjoy!

Note: The residual pulp left after straining the milk can be mixed with any cheela or dosa batter.

Also read: 15+ Types of Homemade Vegan Curd and 5+ Types of Homemade Vegan Curd Starters