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  • Cashew Cream

    YIELD: 2½ CUPS / 590 ML
    TOOLS: You’ll need a powerful blender, such as a Vitamix.

    Cashew cream is one of the best vegan substitutes for dairy. Use it to add robust flavor to a lentil dish, to give some depth to your Rajmah , or in place of dairy in your Chicken Makhani. I use it to make Italian alfredo sauce and often just drizzle it over steamed vegetables. It’s the best way to add a little nutrition while taking dairy out of a meal.

    • 1 cup /140 g raw cashews, soaked overnight and drained
    • 1¼ cups /300 mL water, plus more as needed

    1. Place the cashews in a powerful blender, such as a Vitamix. Add the water and blend on the highest speed until the mixture becomes smooth and creamy. If it’s still too thick, add more water, 1 tablespoon at a time.

    2. Use immediately or transfer to an airtight container and store in the refrigerator for up to 2 weeks.

Indian For Everyone by Anupy Singla. Copyright © 2014 Anupy Singla. Published by Agate Publishing. All rights reserved.

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