Multi‐Purpose Cashew Paste


  • 200 gm raw cashews
  • A few tbsp of warm water


Soak cashews for 4 hours, drain the water and grind the cashews into a fine paste in a blender. Add some water as required, less the water, smoother the paste. Yields approximately 300 gm 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 leave in the fridge for a few days to ferment it 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) and leave in the fridge for up to two weeks to mature into cheese.

Add more water to cashew paste, to make cashew milk; the more water you use, the thinner your milk will be. Use for milkshakes, lassi/buttermilk/chaas, with breakfast cereals, etc. For making tea, boil the tea first and add milk only before drinking. It might curdle if heated.