Cashew Yogurt

It couldn’t be simpler to make this creamy vegan yogurt out of cashews and probiotic powder.
Yield about 3 cups
Time 10 minutes hands on, plus time to soak and culture
  • medium bowl
  • colander
  • blender, preferably high-speed (e.g., Vitamix)
  • 1½-quart Mason jar (or larger)
  • cheesecloth
  • 1-quart Mason jar
  • 2 c raw cashews
  • several c water
  • ¼ t probiotic powder (2 capsules)
Directions Place cashews in bowl, cover with water, and let soak for 4-8 hours. Drain and rinse.

Blend cashews, 1 c fresh water, and probiotic powder for several minutes, until perfectly smooth. Add a little more water if needed.

Transfer into the larger Mason 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, transfer to the smaller jar, and store tightly sealed in the refrigerator, for up to a week.

Notes Cashew yogurt makes a wonderfully rich yogurt cheese.

* If you have an ant problem, I recommend using a larger jar and sealing it rather than just covering it with cheesecloth. Or set the jar in a shallow dish of water so that they can’t get to it.

** 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.

VeganAdapted from the recipe in The Raw Food Revolution Dietread my review.

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Cashew yogurt