Recipe
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry While our family wasn’t strictly vegan, my mom had a clever trick up her sleeve – she knew how to whip up a speedy and simple cashew cream, or cashew paste as she calls it. She used it to enhance the flavors and textures of our curries and dals. This ingenious ingredient not only contributed a luscious, creamy quality to our dishes but also preserved their genuine, traditional tastes. With its neutral fragrance and a touch of sweetness, cashew cream serves as an ideal ingredient for imparting a luxurious and creamy texture to both sweet and savory creations. Personally, I enjoy incorporating cashew cream into classics like Palak Paneer, Dum Aloo, Mushroom Masala, Tofu Makhani, and Shahi Chicken Korma, taking these dishes to a whole new level of indulgence. Alternatively, you can freeze it for an extended shelf life of up to 2 months. When you’re ready to use it, simply thaw it overnight and incorporate it into your dishes as needed.
How to use Cashew Cream
Cashew cream is a perfect vegan substitute for heavy cream in North Indian dishes. Add 2 tablespoons to half a cup of cashew cream to curries like Butter Chicken, Paneer Makhani, Chicken Tikka Masala, or Salmon Tikka Masala. It’s perfect when serving Indian food to kids as it can help tone down the heat and spice in Indian food making the food more palatable for little ones.
