How to Make the Versatile Cashew Paste
Cashew paste is used extensively in Indian cooking to help thicken gravies and give a rich texture to any curry. It is also an excellent substitute for cream and can be used instead of it in vegan or dairy-free recipes.
- Bowl for soaking
- Mixer Grinder
You will need
- Hot water
- To make cashew paste first soak the required quantity of cashews in hot water.
- After soaking for 10 to 15 minutes the cashews will become soft.
- Strain the cashews. Save the soaking liquid for use in thinning the paste.
- Blitz the cashews in the chutney jar attachment of your blender.
Check after a few turns to scrape down the sides and add the reserved liquid to thin the paste to your desired consistency.
- When all the cashews have been blended into a smooth paste your cashew paste is ready to use!
- Use broken cashews to make this paste as broken cashews are less expensive than whole ones.
- Storage: You can store this paste in an airtight container. If kept in the fridge it should be used within 4-6 days. While in the freezer the paste can be kept for 4-6 months. When checking if the paste is usable notice the colour and smell. If the paste’s colour has changed significantly and/or it is giving out a sour smell it should not be used.