Brazilian Moqueca de Banana with Cashew Milk
A Tropical Twist on a Traditional Moqueca
This vegan version of the classic Brazilian dish uses bananas and a rich cashew milk to create a creamy, tropical stew filled with bold flavors and hearty textures.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Cashew Milk
For the Moqueca
For Serving
Preparation
Making the Cashew Milk
Drain cashews
Drain the soaked cashews and rinse them.
Blend cashews with water
Place cashews in a blender with 3 cups of water.
Strain milk
Blend until very smooth, then strain through a cheesecloth if desired for a creamier texture.
Prepping the Vegetables
Slice ingredients
Slice the onion, peppers, and bananas.
Mince garlic
Mince the garlic.
Organize prep
Set all prepped ingredients aside.
Be careful not to overcook the bananas to prevent them from becoming mushy. Pro Tip: Add a touch of cayenne for heat but adjust to your preference.
Cooking Process
Sautéing
Heat olive oil in a large pan over medium heat and sauté onions until translucent.
Adding Vegetables
Add garlic, bell peppers, coriander, paprika, and cayenne. Cook for about 5 minutes.
Simmering
Add diced tomatoes and prepared cashew milk. Bring to a simmer, then gently stir in the banana slices. Simmer for another 10-15 minutes.
Plating & Serving
Brazilian Moqueca de Banana with Cashew Milk
Brazilian Moqueca de Banana with Cashew Milk
Serve
Serve the Moqueca de Banana hot over a bed of cooked rice, garnished with fresh cilantro and a squeeze of lime.