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Known for health properties and versatility, curd is the most common ingredient found in Indian kitchens. Not just makes up for cool and hydrating drinks and condiments, it is also added to snacks as well Indian dishes to enhance the texture, taste as well as flavour. But it happens sometimes when we run out of curd. So, what to do in such a case? Well, there are some common ingredients that can replace curd in your dishes. Have a look:
Coconut Milk or Coconut Yogurt
Did you know that coconut milk or coconut yogurt can be used as a dairy-free alternative in many Indian dishes? Coconut milk adds a creamy texture and a mild coconut flavor that complements curries, soups, and desserts.
Silken Tofu
Silken tofu can be blended and used as a substitute for curd in recipes that require a creamy base, like dips, sauces, and dressings. It won't provide the tanginess of curd but can add creaminess and protein.
Cashew Cream
There are numerous ways to use cashews in the kitchen, isn’t it? Cashew cream, made by blending soaked cashews with water, is a versatile dairy-free option. It's rich and can be used to add creaminess to curries, gravies, and desserts. Thus, it can be a perfect alternative for curd.
Almond Milk or Almond Yogurt
Almond milk or almond yogurt can be used as a dairy-free alternative in both sweet and savory Indian dishes. Not just they provide a neutral flavor and can work well in recipes that call for curd, they are power packed with so many vitamins as well as minerals.
Lemon Juice
Not many of us knew that a combination of lemon juice and silken tofu can replicate the tanginess and creaminess of curd in recipes like marinades and dressings. You can prepare the mixture easily and use it in any recipe that you want. Don’t believe us? Give it a try.
Non-Dairy Yogurt Alternatives
There are various non-dairy yogurt alternatives available in the market made from soy, almond, coconut, or cashew milk. These can be used as direct replacements for curd in most recipes. You can use whatever suits best to your taste preferences and dietary needs.
