Brazilian Moqueca Capixaba with Cashew Milk

Name: Brazilian Moqueca Capixaba with Cashew Milk
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 1 cup raw cashews; 2 cups water; 1 pinch salt; 2 tablespoons olive oil; 1 large onion; 3 cloves garlic; 1 red bell pepper; 1 yellow bell pepper; 2 large tomatoes; 1 teaspoon paprika; 1/2 teaspoon cayenne pepper; 1 tablespoon lime juice; Salt and pepper; 1/4 cup fresh cilantro; Lime wedges; Fresh cilantro leaves

A Vegan Twist on a Classic Brazilian Dish

Enjoy the vibrant flavors of Brazil with this plant-based Moqueca Capixaba. The rich and creamy cashew milk adds an indulgent twist to this traditional seafood stew, transformed into a delightful vegan dish.

1 h 30 min
4
Intermediate

Ingredients

For the Cashew Milk

1 cup raw cashews

soaked overnight

2 cups water

1 pinch salt

For the Moqueca Base

2 tablespoons olive oil

1 large onion

thinly sliced

3 cloves garlic

minced

1 red bell pepper

thinly sliced

1 yellow bell pepper

thinly sliced

2 large tomatoes

diced

For the Flavoring

1 teaspoon paprika

1/2 teaspoon cayenne pepper

1 tablespoon lime juice

Salt and pepper

to taste

1/4 cup fresh cilantro

chopped

For the Garnish

Lime wedges

Fresh cilantro leaves

Preparation

Making the Cashew Milk

Drain and rinse cashews

Drain and rinse the soaked cashews.

Soak the cashews overnight for an extra creamy texture.

Blend cashews and water

Blend the cashews with water and a pinch of salt until smooth.

Strain mixture

Strain the mixture through a cheesecloth or fine sieve.

Ensure the cashew milk is well-blended and strained to avoid graininess.

Preparing the Moqueca Base

Heat olive oil

In a large pot, heat olive oil over medium heat.

Sauté onion and garlic

Sauté onion and garlic until aromatic and translucent.

Cook peppers and tomatoes

Add sliced peppers and tomatoes, cooking until tender.

Use ripe tomatoes for a naturally sweeter and more flavorful base.

Cooking Process

Combining Ingredients

Add paprika, cayenne, salt, pepper, and lime juice to the pot, stirring well.

Simmering

Pour in the cashew milk and bring the mixture to a gentle simmer for 15 minutes.

Final Touch

Stir in the chopped cilantro before serving.

Plating & Serving