Cashew Yogurt
Shared by: denisemassie_rhn
Source: Denise Massie, RHN
Prep5 min Cook8 hr Total8 hr 5 min
Ingredients
Directions
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.