Vegan Curd Made with Soya Milk Powder
14-15 Cashews, soaked for 4-5 hours and drained
1 Heaped Tablespoon Bio Nutrients Soy Milk Powder
400 ml Water
½ Teaspoon Sugar (optional)
1 Tablespoon Vegan starter (any kind)
When you first turn vegan, dairy is one of the things you tend to crave the most, whether it be milk, cheese or curd. It can be a little daunting trying to find the right alternative and substitute, but it’s achievable. To get our creamy curd, there is one secret ingredient, which we’re sharing with you and that is – Superfit Soya Milk powder. This powder can also be used as a tea and coffee whitener which unlike other brands doesn’t leave any residue or bean taste.
Additionally, one serving of Super Fit Soya Milk contains 6.6gms of protein, healthy omega 3s and 6s and dietary fibre. This is a great product to have in your pantry as it can also be used in baking. We like using is to make soya milk at home, instead of going out to get the store bought varieties. What you waiting for, you can buy it HERE.
NOTE: You need a starter curd to make this. If you don’t have any vegan curd with you, make a small batch using chillies, dal and peanuts
1. Blend the soaked cashews, - super fit- BioNutrients Soy Milk Powder with 1 cup water to make a smooth paste. Add the rest of the water and sugar and blend again.
2. Bring this milk to a boil. Keep a constant eye on it: it tends to boil over and overflow if you’re not careful.
3. Reduce the heat once it comes to a boil and let simmer for a good 7-8 minutes. Switch off.
4. Let it cool down for some time. Once it is just slightly warm, mix in the starter curd and stir well. Keep to set for as long as you would for dairy curd according to the climatic conditions in your region.