Vegan Kadhi
Cashew-based kadhi (no dairy) with chickpea flour, spices — vegan adaptation.
For 3 servings
4 steps. 20 minutes total.
- 1
Step 1
- 2
Step 2
- a.Combine the besan with the prepared cashew cream in a large bowl.
- b.Gradually pour in two cups of water while whisking.
- c.Continue whisking until the batter is thin and free of lumps.
- 3
Step 3
TIPConstant stirring is essential to keep the chickpea flour from clumping as it hydrates and thickens. - 4
Step 4
What to keep in mind.
3 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak cashews in hot water for 30 minutes if you forget to soak them overnight for a creamier texture.
- 2Always add the tempering just before serving to keep the spice aromas fresh and vibrant.
- 3If the kadhi becomes too thick upon cooling, whisk in a little warm water to restore the desired consistency.
Adapt it for your goals.
Spicier
Add two slit green chilies or a half teaspoon of red chili powder to the tempering oil.
low sodiumLow sodium
Omit the salt and double the amount of ginger and lemon juice to enhance the flavor naturally.
vegetable richVegetable rich
Add sautéed okra or steamed cauliflower florets to the simmering base for added fiber.
Why this is on our healthy list.
Plant-Based Protein
Besan (chickpea flour) provides essential amino acids for muscle health.
Heart Healthy Fats
Cashews provide healthy fats that help manage cholesterol levels.
Anti-Inflammatory Support
Turmeric and ginger offer natural compounds that reduce systemic inflammation.
Digestive Aid
Cumin and mustard seeds help stimulate enzymes for better digestion.
Frequently asked questions
Yes, it is a heart-healthy alternative to traditional kadhi, replacing dairy fats with monounsaturated fats from cashews and providing plant-based protein.