Cashew paste is common in Indian recipes and is very popular in New Zealand, often served as a vegan dip. Today I will show you how to make cashew paste from scratch.
Cashew paste is a gluten-free, vegan, dairy-free alternative for cooking cream giving you an easy option to add a creamy texture to your vegan dishes.
Even though most supermarkets in New Zealand have started selling cashew paste now, it’s not as yummy and creamy as the one that you can make yourself at home with a few ingredients.
If you haven’t tried making it already, you can follow this recipe and give it a try. It’s effortless and the end product is delicious. I like to add this paste to various dishes like Chicken Paprikash soup, and Turkish Chicken soup.
Cashew paste adds a creamy touch to soups, and even pasta without taking a toll on calories. Some of the dishes I have used this paste are curries, soups, cheesecake, and alfredo pasta to name a few.
It is a great substitute for heavy cream, as with cashew paste, you will have a creamy dish that is dairy-free, vegan and tastes great.
- You can store the paste in your refrigerators for 1-2 weeks in an airtight container. For longer, you can store it in the freezer, as it stays good for 4-5 months.
- If you are short on time, you can soak the cashews in warm water for 30 minutes before grinding. You can also add cashews and water to a pot and bring it to a boil.
- Another quick way to soften the cashews is to put them in a cup, add, water, and microwave for 2-3 minutes.
- If you have unroasted cashews, you can roast them at home in the oven or stove before soaking them in water.
- If your cashews are soaked longer than 2 hours or for more, it’s going to get bad and smelly. If your soaking water turns gelly-like and slimy, it means you overdid it. Don’t use these cashews as it’s going to taste really bad.
How to Make Cashew Paste
- High-speed blender
- 2 cups raw cashews roasted
- 3/4 cup water
- Soak cashews in water for 2 hours.
- Drain the cashews and wash them under cool water. Transfer them to a food processor and grind the nuts into a fine powder.
- Add water to the mixture in small portions, and grind until you get a fine paste.
- If the mixture is still grainy, you can keep adding a little water and grind until you get the desired consistency.
- If you want a thin paste, you can add more water.
- Transfer the paste into an airtight container and use it in your dishes, and store the rest in the refrigerator.
Nutrition Facts of Cashew Paste
|Calories: 71kcal||Carbohydrates: 3g|
|Protein: 2g||Fat: 5g|
|Sodium: 2mg||Potassium: 85mg|
Making cashew paste at home in New Zealand is a simple process, and it can be used in various Indian and international dishes to add creaminess and flavor.
Homemade cashew paste is a versatile ingredient that can elevate the taste and texture of many dishes. Enjoy using it in your culinary creations!