What kind of rice should I use for this recipe?

You can use any kind of rice for this recipe, as long as it is soaked for 4-5 hours before grinding.

How do I prepare the cashew and rice milks?

Soaked cashews are ground with one cup of water until smooth, then two more cups of water are blended in. Soaked rice is ground with one cup of water, then two more cups are added and blended again before straining through a wet porous cloth to get raw rice milk.

What is the ideal temperature to add the starter curd?

The cashew and rice milk mixture should be just slightly warm when you add the starter curd or liquid; you should be able to comfortably dip a finger in it.

How long does the Cashew-Rice Curd take to set?

The setting time for the curd varies with climatic conditions, typically taking 5-7 hours in summer and 10-12 hours in winter.

What will the finished Cashew-Rice Curd taste and look like?

The prepared curd will resemble well-beaten dairy curd in appearance and will have a mildly sweetish taste with a hint of tang.

5 years ago

Cashew-Rice Curd
[Vegan]

NK By: Namrata Edward Kshitij

Author Bio

I’m a Delhi‑based freelancer and blogger who loves to create easy, economical, and tasty recipes... Read More

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A bowl of creamy, white Cashew-Rice Curd, resembling traditional dairy curd, garnished lightly, ready to be served as a main course.

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Discover more recipes with these ingredients

Cashew-Rice Curd [Vegan]

Dairy Free

Vegan

If you love curd or have loved ones who do, then do try this some time. It’s really versatile and works well in all kinds of dishes that call for dairy curd—both savory and sweet.

Ingredients You Need for Cashew-Rice Curd [Vegan]

1 cup broken cashews, soaked for 4-5 hours & drained
1 cup rice (any kind), soaked for 4-5 hours & drained
6 cups water (900 ml)
2-3 tablespoons starter curd/starter liquid

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How to Prepare Cashew-Rice Curd [Vegan]

Grind the soaked cashews with one cup water on the mixer’s highest setting until smooth and creamy. Add two more cups of water and blend well. Keep aside.
Grind the soaked rice with one cup water on the mixer’s highest setting for a couple of minutes. Add two more cups of water and grind again. Strain this mixture through a wet porous cloth to get raw rice milk.
Combine the cashew milk + rice milk in a deep-bottomed kadhai/saucepan. Cook on low-medium heat for 7-8 minutes, stirring frequently until the mixture becomes thick and bubbly (like custard of pouring consistency).
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.
Keep aside to culture 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 prepared curd will look like well-beaten dairy curd and will have a mildly sweetish taste with a hint of tang. Yumm!