Dairy alternatives · North Indian
Cashew cream for gravies
The single most useful vegan swap for makhani, korma and shahi anything. Blitz, add, done.
Method
- 1
Soak cashews in the hot water for 15 minutes.
- 2
Blend cashews with the soaking water until completely smooth and creamy - about 90 seconds. Add a tablespoon more water if needed.
- 3
Stir into any gravy off the heat, or use as a swirl on top. Store in the fridge for 4 days.
Note
For a lighter version, use half cashews and half oat milk.
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