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 |
Tools |
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Ingredients |
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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.
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Cashew Yogurt
