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Basic Cashew Paste

(Pissa Kaaju ka Masala)
Category: Basic Flavoring Pastes, Vegan
Makes about 1 cup
On its own, cashew paste forms the base for rich desserts and fudges. Combined with ginger, garlic, and other aromatic spices, it is frequently used to thicken and flavor special sauces. For a variation in flavor, try grinding the cashews with milk, yogurt, or coconut milk instead of the water.

    1 1/4 cups raw cashew nuts
   1 cup warm water plus more for the paste

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Soak coarsely chopped cashews in the warm water to cover, about 45 minutes. Drain and process in a blender (not a food processor) adding 2 to 3 tablespoons water, as needed, to make a smooth paste. Transfer to an airtight container and store in the refrigerator 4 to 6 days or 4 months in the freezer.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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