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Multi‐Purpose Cashew Paste


  • 200 g raw cashew nuts, soaked in double the quantity of water for 4 hours
  • A few tbsp warm water


Rinse and drain the soaked cashew nuts and grind to a fine paste in a blender. Add some water as required –  lesser the water, smoother the paste.

You can use this paste for a variety of dishes.


Add salt and lime juice for a fresh sour cream. Add a pinch of salt and refrigerate for a few days for it to ferment into sour cream or curd. Add salt and any spices or herbs of your choice (for example: garlic, black pepper, chillies, Italian herbs, nutritional yeast, etc.) and refrigerate for up to two weeks for it to mature into cheese.

Add more water to the cashew paste to make cashew milk: the more water you use, the thinner your milk will be. Use the milk for milkshakes, lassi/buttermilk/chaas, with breakfast cereals, etc.

Yield: approx 300 g paste


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