What can I use instead of coconut milk?
I get asked this question all the time.
Much of the world uses coconut milk as a key ingredient to create the base of the dish, including South India, Thailand, Vietnam, and Indonesia.
I've chatted with 1000's of customers at food festivals. So I've become aware that for some it's an allergy or intolerance. For others it's simply a dislike of the coconut flavour. Or a desire to reduce fat intake. You can of course reduce the quantity of coconut milk in the recipe (and freeze leftover coconut milk).
But if you want to leave it out altogether, here are my 3 top options:
1. Cashew Cream
This is my preferred option.
It’s probably the best option if you want creaminess without a strong flavour – really versatile. The delicate cashew flavour all but disappears when mixed with spices.
Here's how to make it:
Soak cashews in hot water for 4 hours, or overnight. Around 1 cup of cashews to 1 cup water. Blend until smooth.
Tip: This can be a bit "grainy". For a smoother texture, pass the creamed cashews through a sieve. The resulting liquid resembles single cream. It can be used it many different recipes, not just curries!
You'll get a rich, creamy texture, similar to coconut milk, without overpowering the curry's other flavours.
2. Oat Cream or Oat Milk (Unsweetened)
Oat-based creams or barista-style oat milks are thicker than standard plant milks and hold up well when heated.
These are mild in flavour, so won't clash with the spices in the dish. Oat cream and oat milk are easy to find. And don't split when simmered.
Creates a lighter (less creamy) dish. You can add richness by stirring in ground nuts such as almonds.
3. Milk (or Soy Milk)+ Nut Butter (like almond or cashew)
Adding a spoon of nut butter thickens it and adds a subtle nuttiness. Blend well before using.
Together, the milk and nut butter give the texture and richness of coconut milk.
A good option if you don't have time to get to the shops.