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How to Make the Versatile Cashew Paste

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.

Utensils required

  • Bowl for soaking
  • Strainer
  • Mixer Grinder
  • Spoon

You will need

  • Cashews
  • Hot water

Method

  • 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!

 

Notes

  • 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. 
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