Main Course · Dinner · Latin American ·

Brazilian Moqueca Capixaba with Cashew Milk

Name: Brazilian Moqueca Capixaba with Cashew Milk
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: 1 cup raw cashews, soaked overnight; 2 cups water; 1 pinch salt; 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; 1 teaspoon paprika; 1/2 teaspoon cayenne pepper; 1 tablespoon lime juice; Salt and pepper, to taste; 1/4 cup fresh cilantro, chopped; Lime wedges; Fresh cilantro leaves

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 vega

4.3(349 reviews)

·By Ethan Brooks·August 6, 2025

Brazilian Moqueca Capixaba with Cashew Milk — Main Course served and photographed from above

Prep

30 min

Cook

1 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Cashew Milk

For the Moqueca Base

For the Flavoring

For the Garnish

Nutrition

Per serving

Calories: 304 kcal
Protein: 7.75 g
Carbs: 22.25 g
Fat: 22.75 g
Fiber: 4 g

Whole recipe

Total

Calories: 1216 kcal
Protein: 31 g
Carbs: 89 g
Fat: 91 g
Fiber: 16 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
1 cup raw cashews soaked overnight	786	26	44	64	4
2 cups water	0	0	0	0	0
1 pinch salt	0	0	0	0	0
2 tablespoons olive oil	239	0	0	27	0
1 large onion thinly sliced	46	1	11	0	2
3 cloves garlic minced	13	0	3	0	0
1 red bell pepper thinly sliced	37	1	9	0	3
1 yellow bell pepper thinly sliced	37	1	9	0	3
2 large tomatoes diced	44	2	10	0	2
1 teaspoon paprika	6	0	1	0	1
1/2 teaspoon cayenne pepper	3	0	1	0	1
1 tablespoon lime juice	4	0	1	0	0
Salt and pepper to taste	0	0	0	0	0
1/4 cup fresh cilantro chopped	1	0	0	0	0
Lime wedges	0	0	0	0	0
Fresh cilantro leaves	0	0	0	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Making the Cashew Milk

1
Drain and rinse cashews
Drain and rinse the soaked cashews.
Tip: Soak the cashews overnight for an extra creamy texture.
2
Blend cashews and water
Blend the cashews with water and a pinch of salt until smooth.
3
Strain mixture
Strain the mixture through a cheesecloth or fine sieve.
Tip: Ensure the cashew milk is well-blended and strained to avoid graininess.

Preparing the Moqueca Base

1
Heat olive oil
In a large pot, heat olive oil over medium heat.
2
Sauté onion and garlic
Sauté onion and garlic until aromatic and translucent.
3
Cook peppers and tomatoes
Add sliced peppers and tomatoes, cooking until tender.
Tip: Use ripe tomatoes for a naturally sweeter and more flavorful base.

How to Make Brazilian Moqueca Capixaba with Cashew Milk

Total time: 2 h · Yields 4 servings

1
Combining Ingredients
Add paprika, cayenne, salt, pepper, and lime juice to the pot, stirring well.
2
Simmering
Pour in the cashew milk and bring the mixture to a gentle simmer for 15 minutes.
3
Final Touch
Stir in the chopped cilantro before serving.