Place cashews in bowl, cover with water, and let soak for 2-4 hours. Drain.*
Blend cashews, 1½ c water, and probiotic powder for several minutes, until perfectly smooth. Add a little more water if needed.
Transfer into glass jar, cover with cheesecloth,** and let ferment in a warm place (65-85 degrees) for 8-12 hours. It will get more sour the longer it ferments.***
Stir the yogurt to get rid of the bubbles, then store tightly sealed in the refrigerator, for up to a week.
Cashew yogurt makes a wonderfully rich yogurt cheese.
*The recipe says to discard the soaking water, but I like to use it to keep those extra vitamins.
**If you have an ant problem, I recommend using a larger jar and sealing it rather than just covering it with cheesecloth.
***I’ve found that the flavor and texture are best and just like dairy yogurt after 12 hours of fermentation followed by one day in the fridge.
Adapted from the recipe in The Raw Food Revolution Diet – read my review.
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