vegan non-dairy cashew-based yogurt that’s perfect on its own or for dressings, sauces and smoothies.
| Servings | Prep Time | Passive Time |
| 7-8servings | 15min | 8hr |
| Servings | Prep Time |
| 7-8servings | 15min |
| Passive Time |
| 8hr |
Ingredients
- 1 lb Raw Cashews
- 8 cups Water (for soaking)
- 6-8 cups Water (filtered, for yogurt)
- 1.5 tbsp Salt
- 1 pack Vegan Yogurt Starter
- 1 tbsp Vegan Probiotic Yogurt
Servings: servings
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Ingredients
Servings: servings
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Instructions
- Prepare all required ingredients.
- Soak cashews overnight in filtered water with 1tsp salt.
- Rinse the cashews thoroughly.
- Place the cashews, 6-8 cups of water, and a pinch of salt in a food processor. Leave processor on high for 3-4 min. until cashews are well blended. The less water you add the thicker consistency you’ll get.
- Slightly warm the cashew mixture on low heat. This step is necessary to start the probiotic process. If you are using a thermometer, heat the mix to 115-120F.
Then move the cashew mix to a non-metal bowl. Add either the probiotic starter or 1 tbsp of yogurt and mix well.
- Cover with a towel or wax paper and leave for 8 hrs. or overnight in a warm room or in a slightly warm oven.
- This is basic yogurt. You will need additions like fruits and sweeteners to consume the yogurt on its own. This yogurt is also perfect for salad dressings, baking, and smoothies. You can refrigerate it for up to 5 days.
Recipe Notes
The consistency of this yogurt can be adjusted to your liking. If you like the thick Greek-style yogurt, add less water. If you want a thinner yogurt for sauce, add a little bit more water.
For this recipe, I tried two different ways of adding probiotics. I noticed that adding the culture starter does provide more thickness and consistency to the yogurt. Either way, both batches tasted great. Please make sure you choose quality cashews for this recipe. The quality and flavor of the cashews will affect the overall taste of the yogurt.
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