Cashew Yogurt

Source

Denise Massie, RHN

Prep Time

5 min

Cook Time

8 hr

Total Time

8 hr 5 min

Ingredients

Display units in Metric

Serves Change

2	cups	cashews soaked for 4-8 hours or overnight, rinsed, and drained
1-2	cups	filtered water enough to blend, but not so much to make it thin
2-3	Tbsp	maple syrup or raw agave syrup
1-2		probiotic capsule enough to reach 25-30+ billion cfu

Blend first 3 ingredients together until creamy. Start with 1 cup of water and increase until blendable. The yogurt will thicken only slightly as it cultures, so you're looking for pourable, but not runny.

Open probiotic capsule(s) (you may need to snip off the end if the capsules are sealed), adding contents to blended cashews and stir or blend gently just to distribute evenly.

Pour into clean mason jars within 1 inch of rim.

Cover and gently screw on clean mason jar lids. Put in a dark warm place (see notes above) to culture for 8-12 hours.

When finished, the texture should be thick, with some bubbles on top, and taste slightly tart. If the yogurt is not tangy enough, culture for another 2-4 hours and taste again, repeating up to a total of 24 hours culture time.

Store in an airtight container in the fridge.

Blend first 3 ingredients together until creamy. Start with 1 cup of water and increase until blendable. The yogurt will thicken only slightly as it cultures, so you're looking for pourable, but not runny.
Open probiotic capsule(s) (you may need to snip off the end if the capsules are sealed), adding contents to blended cashews and stir or blend gently just to distribute evenly.
Pour into clean mason jars within 1 inch of rim.
Cover and gently screw on clean mason jar lids. Put in a dark warm place (see notes above) to culture for 8-12 hours.
When finished, the texture should be thick, with some bubbles on top, and taste slightly tart. If the yogurt is not tangy enough, culture for another 2-4 hours and taste again, repeating up to a total of 24 hours culture time.
Store in an airtight container in the fridge.

Prep Notes

1 day before: Soak 2 cups of cashews for 8 hours or overnight.

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