top of page

Vegan Dahi

By Smart Alec - Alternative Deli



1. Coconut Milk 400 ml

2. Rice water fermented overnight, 30 ml

3. Green Chilli crowns (4 to 5) or whole red chillis (1 or 2)



The coconut milk I use is store-bought or else one could make it at home as well. YouTube will help you with that:)


For the Rice Water:

Take 2 tbsp of uncooked rice, can be white or brown. I prefer brown rice. Add 1 cup of hot water, cover and let it soak for over 24 hours to allow fermentation.


Take a thick bottom pan and start with heating the coconut milk. Let the milk come to one single boil.

Take a setting bowl, I usually use mitti (terracotta) bowls to set yogurt as it helps get the thick creamy texture by limiting excess water; place the chili crowns or whole chillis at the bottom.

By this time your boiled milk would have reached a lukewarm temperature. Make sure it is still more warm than cool- the heat is pertinent to the setting process.

Add the milk to the setting bowl and pour in the fermented rice water. Give it a soft but proper stir in and wrap the bowl with a cloth and put it in a switched off microwave or oven so it retains the heat.

Depending on the weather it will take from 6 to 10 hours to set in the above-mentioned setup.


You can substitute coconut milk with cashew milk, soya milk, or peanut milk depending on your preference.


Peanut curds

By carrots



  • 1 C Dry Roasted Peanuts

  • 1 L Water

  • Pinch of Sugar

  • Pinch of Salt

  • 1-2 T Starter Culture*


  • Grind the roasted peanuts in a dry blender jar until the oils get released

  • Add a little water and grind to a creamy paste

  • Add remaining water and blend well

  • This is peanut mylk

  • Bring the peanut mylk to a boil in a heavy bottomed pan

  • Reduce heat and simmer for about 20 mins

  • Keep stirring once in a while in between

  • Allow to cool until lukewarm

  • Stir in the sugar, salt and starter

  • Cover and allow to sit in a warm place for 12-24 hours


You’ll have curds!


The thick, creamy curds will stay fine for at least 10 days when refrigerated in a covered glass or stoneware container.


Spiced Cashew Mylk Hot Chocolate

By carrots



  • 1/2 C Cashews

  • 1 inch Fresh Ginger

  • 2 T Cocoa Powder

  • 4 tsp Organic Jaggery

  • 1/4 tsp Cinnamon Powder

  • 1 Clove

  • 4 Black Peppercorns

  • 1/2 Cardamom (just use the seeds and not the pod skin)


  • Grind everything together into a fine powder.

  • Add a little water at a time and grind into a smooth paste.

  • Add about 3 cups of water and blend well.

  • Pour into microwavable mugs and nuke for 2 minutes (or more).

  • Keep a close watch while microwaving to ensure the mylk desn't overflow.

  • Alternately, it can also be heated in a pan on a stove and then served once it's steaming hot.

  • Dust with cocoa powder.



bottom of page