Of Donkeys & Dhoklas

Love vegan curd? Join my free Vegan Dahi (Curd) & Jaman (starter) group on WhatsApp to learn, troubleshoot, get real-time advice on how to make different varieties of vegan curd at home! Click here to join 🙂

Just the other day I was thinking that there are so many varieties of vegan curd that are my “favorites” that it is actually not possible for me to choose just one! And guess what happens? I end up discovering yet another vegan milk combo that sets beautifully and tastes amazing with just the right level of creaminess and a touch of tang.

This soy cashew almond curd is based on my soy cashew curd recipe, with the only difference being the addition of almonds. But don’t underestimate the effect of this small addition! While the rich and creamy soy cashew curd is perfect for both sweet and savory recipes alike, there is a certain something that the addition of almonds brings to the curd. While I no longer remember the taste of dairy curd, some people feel this combo has a definitive hint of sourness that is reminiscent of the dairy curd most Indians grow up eating.

So, what are you waiting for? Make a batch of this easy and tasty vegan dahi that you can eat plain with parathas or use in dishes like lassi, shrikhand, raita, kadhi, dahi chutney, or any dish that calls for curd as an ingredient.  

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

Yields: approx. 450 ml

 Ingredients 

• 500 ml plain soy milk (any brand, store-bought OR homemade soy milk)
• 3-4  cashews, soaked in hot water for 20-30 minutes 
• 3-4  almonds, soaked in hot water for 20-30 minutes 
• 1 level tablespoon curd starter liquid/vegan curd

 Method:

1. Drain the soaked cashews and rinse well under running water. Drain the soaked almonds, peel them, and rinse well under running water. Transfer them to a small mixer jar and add ½ cup soy milk. Blend into a smooth paste.
2. Add the cashew-almond paste to the remaining soy milk and mix well to get “soy-cashew-almond milk.”
3. In a deep-bottomed kadhai/saucepan, bring the soy-cashew-almond 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: 11+ Types of Homemade Vegan Curd