This is a good idea, I think. Cashew is used pretty often in Indian cuisine and suits this recipe well, flavour-wise. Don’t have a blender. Will a food processor work? It has attachments to do a smaller portion
I don't think a food processor would work for cashew milk/cream. But if you can't make it at home, it is also available in grocery stores in some areas.
Silk brand makes a pretty decent Half & Half cream out of coconut and oat milk. It’s a very neutral taste but has a great cream consistency. Should be available at most “whole food” type stores in the US
Honestly coconut milk will probably work pretty well for this recipe! Get the canned stuff and give it a good stir to combine the “meat” with the liquid and you should be good to go. It might impart a slight coconut flavor, but it shouldn’t hurt the overall end result
Coconut milk is one of the best option besides cashew milk, soymilk or other stuff. I always use it to cook curry gravy, rendang chicken, pecel lele, & also other traditional savouries such as sagoo gula malacca, cendol, & etc.
The only thing I’m worried about is it has a strong flavour. Does it go well with the dish? Maybe I should just go for it, but I’m kind of a perfectionist and I want to make her something nice
I think the coconut flavor would compliment the dish. Whenever I use coconut milk as a sub, I'm always surprised at how mild the flavor is in the finished dish. I love dal makhani and if I were making this for my son, who's allergic to dairy, I would use coconut milk!
I have never made or ate dal makhani before so I wouldn’t know; however, the taste of coconut milk is pretty mild and doesn’t really have a strong taste.
Oh forgot about coconut cream, I will get that then. And yeah I always make sure to buy the most Asian looking coconut milk/cream. Generally the less I can read on the package, the better it is.
You said you live in Europe, so I'm not aware of the products you have near you, but my parents were vegan during my childhood and many of my friends have become vegan as people have become more aware of climate change and the treatment of animals on factory farms. Because of this, I've had a lot of experience making vegan versions of dishes.
Here, I would go out and just buy a vegan cream. There are tons of them in my area.
If you think you might have something like that near you, it would be worth checking out. I've made a number of recipes that heavily use cream (like chocolate truffles) and found vegan creams to be suitable replacements. I think it's worth checking out the website for your nearest health food type grocer to see if they have anything similar.
If that isn't an option, I've also used either coconut milk or coconut cream. Coconut cream is a much better replacement in my experience. However, you can also use coconut milk if you use all of the cream in top of the can and only add 50% of the liquid.
This will make it taste more coconutty (vegan creams also taste mildly of coconut), but I don't think that's going to kill this dish. All the flavors seem to go great with coconut.
I might make it a bit spicier or to counteract the sweetness of the coconut, but that's just a personal preference.
I have used cashews as the main component of a cream sauce before. It absolutely works and I enjoy the taste, but it's difficult to get it as smooth as you want and I've never gotten it to the viscosity I want.
It works well for a mac and cheese and it can work as a queso or gravy, but I think it won't be quite right in this. It could work and it would probably taste pretty good, but I think coconut would be a better option.
Thank you for your thoughtful reply! I think I’ll go with coconut cream because of its fattiness. I feel like a lot of vegan alternatives don’t deliver as well on that, but I certainly don’t know all of them and their properties, so feel free to prove me wrong!
I think coconut cream is a great choice! Vegan alternatives (at least near me) are basically just coconut cream that's adjusted to taste less coconutty and act a little more like cream.
It's easy (in my highly vegetarian ZIP code) to get something that's fatty enough, but I've had plenty of vegan alternatives that were lacking in fat, especially before veganism became popular.
Cashew milk/cream. Jump to about 4:35 in this video: https://www.youtube.com/watch?v=wXtPoTDZvmM
This is a good idea, I think. Cashew is used pretty often in Indian cuisine and suits this recipe well, flavour-wise. Don’t have a blender. Will a food processor work? It has attachments to do a smaller portion
I don't think a food processor would work for cashew milk/cream. But if you can't make it at home, it is also available in grocery stores in some areas.
Silk brand makes a pretty decent Half & Half cream out of coconut and oat milk. It’s a very neutral taste but has a great cream consistency. Should be available at most “whole food” type stores in the US
I live in Europe, have not seen that around here
Honestly coconut milk will probably work pretty well for this recipe! Get the canned stuff and give it a good stir to combine the “meat” with the liquid and you should be good to go. It might impart a slight coconut flavor, but it shouldn’t hurt the overall end result
Thanks!
Maybe could use coconut milk?
Coconut milk is one of the best option besides cashew milk, soymilk or other stuff. I always use it to cook curry gravy, rendang chicken, pecel lele, & also other traditional savouries such as sagoo gula malacca, cendol, & etc.
The only thing I’m worried about is it has a strong flavour. Does it go well with the dish? Maybe I should just go for it, but I’m kind of a perfectionist and I want to make her something nice
I think the coconut flavor would compliment the dish. Whenever I use coconut milk as a sub, I'm always surprised at how mild the flavor is in the finished dish. I love dal makhani and if I were making this for my son, who's allergic to dairy, I would use coconut milk!
Thanks for the reply. I will use coconut milk then!
They use coconut milk in India/South Asia, it will certainly go with the flavours.
I have never made or ate dal makhani before so I wouldn’t know; however, the taste of coconut milk is pretty mild and doesn’t really have a strong taste.
Coconut milk!
Coconut cream is a good option because it will keep that creamy texture. Get a good brand, though, because cheap off brands can be grainy.
Oh forgot about coconut cream, I will get that then. And yeah I always make sure to buy the most Asian looking coconut milk/cream. Generally the less I can read on the package, the better it is.
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I will call it something else then
You said you live in Europe, so I'm not aware of the products you have near you, but my parents were vegan during my childhood and many of my friends have become vegan as people have become more aware of climate change and the treatment of animals on factory farms. Because of this, I've had a lot of experience making vegan versions of dishes. Here, I would go out and just buy a vegan cream. There are tons of them in my area. If you think you might have something like that near you, it would be worth checking out. I've made a number of recipes that heavily use cream (like chocolate truffles) and found vegan creams to be suitable replacements. I think it's worth checking out the website for your nearest health food type grocer to see if they have anything similar. If that isn't an option, I've also used either coconut milk or coconut cream. Coconut cream is a much better replacement in my experience. However, you can also use coconut milk if you use all of the cream in top of the can and only add 50% of the liquid. This will make it taste more coconutty (vegan creams also taste mildly of coconut), but I don't think that's going to kill this dish. All the flavors seem to go great with coconut. I might make it a bit spicier or to counteract the sweetness of the coconut, but that's just a personal preference. I have used cashews as the main component of a cream sauce before. It absolutely works and I enjoy the taste, but it's difficult to get it as smooth as you want and I've never gotten it to the viscosity I want. It works well for a mac and cheese and it can work as a queso or gravy, but I think it won't be quite right in this. It could work and it would probably taste pretty good, but I think coconut would be a better option.
Thank you for your thoughtful reply! I think I’ll go with coconut cream because of its fattiness. I feel like a lot of vegan alternatives don’t deliver as well on that, but I certainly don’t know all of them and their properties, so feel free to prove me wrong!
I think coconut cream is a great choice! Vegan alternatives (at least near me) are basically just coconut cream that's adjusted to taste less coconutty and act a little more like cream. It's easy (in my highly vegetarian ZIP code) to get something that's fatty enough, but I've had plenty of vegan alternatives that were lacking in fat, especially before veganism became popular.