Brazilian Moqueca Capixaba with Cashew Milk
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
For the Moqueca Base
For the Flavoring
For the Garnish
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
Brazilian Moqueca Capixaba with Cashew Milk
Brazilian Moqueca Capixaba with Cashew Milk
Serve and Garnish
Ladle the moqueca into bowls and garnish with fresh cilantro leaves and lime wedges for a burst of freshness.