While I have posted many varieties of vegan curd recipes in my blog, I very recently realized that I haven’t yet posted my favorite vegan curd recipe: soy cashew curd! So funny 🙂 Anyway, I immediately whipped up a batch to measure the proportions, take pictures, and share as soon as possible. I am sure you will love this curd as much as I do! 

What is totally amazing about this particular vegan curd is that it not only looks deceptively similar to dairy curd but also tastes pretty close to it. Unlike peanut-based curds that can be used only for savory preparations, this curd can be used to prepare sweet dishes like meethi lassi and shrikhand as well. Of course, you can always use it to make raita, kadhi, mor kozhumbu, dahi aloo, etc. if you want to. And the best thing is, this curd is so thick, creamy, and yummy that you can eat it simply out of a bowl with some jaggery powder sprinkled on top! 

For the best result, use poha/cooked rice starter liquid or dalia starter liquid. 

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

Yields: approx. 450 ml



  1. Drain the soaked cashews and rinse well under running water. Transfer it to a small mixer jar and add ½ cup soy milk. Blend into a smooth paste.
  2. Add the cashew paste to the remaining soy milk and mix well to get “soy-cashew milk.”
  3. In a deep-bottomed kadhai/saucepan, bring the soy-cashew milk to a boil while stirring continuously. Lower the heat and simmer for 3-4 minutes, stirring occasionally. Remove from the stove.
  4. Beat the milk with a whisk or a spoon until it cools down a bit. This step is important for getting incredibly creamy curd.
  5. Once it is just slightly warm—you should be able to dip a finger in the milk and keep it comfortably for 5 seconds—mix in the starter curd/ starter liquid and stir.  
  6. 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.


Also see: 5+ Types of Homemade Vegan Curd


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