This vegan and dairy-free cultured cashew yogurt is a breeze to make. It’s thick and tangy and delicious and filled with great-for-you probiotic cultures.
I love this cashew yogurt so much, it has pretty much replaced the quick, non-cultured yogurt I’d blend up in the past to eat or add to various dishes.
I loved yogurt in my pre-vegan days and I’ve never really been able to wrap my head around storebought vegan yogurts, which just don’t taste right and their texture is almost always completely off. Call me picky.
So the last time I bought a cashew yogurt off the shelf that had live cultures, I decided to try making my own. Partly so I didn’t have to spring six bucks for a small tub of yogurt, and partly so I didn’t have to rush to Whole Foods each time I needed some.
I also wanted a thicker yogurt, and the storebought ones are too thin for my liking.
I loved the result, and I started to make my own, using some of the storebought yogurt as a starter.
This is really a very simple recipe — all you need are the cashews and the starter (any vegan yogurt with live bacterial cultures will do), a bowl, and a blender, and you’re all set. The result is a thick, creamy, tangy yogurt that tastes gorgeous.
I love eating this yogurt by the spoonful, but I especially love stirring in some berries, or using it to top granola. It also works great in Indian curries, raitas and biryanis, when the recipe calls for yogurt.
Try making some today. It takes minutes, and it is, like any homemade yogurt, a gift that keeps on giving. You’ll never need storebought again.
- 1 cup raw cashews or cashew pieces
- 1 cup filtered or distilled water (this helps the cultures grow faster than chlorinated tap water would)
- 1 tbsp vegan yogurt to use as a starter. Be sure to use one with live, active cultures.
Place the cashews and water in a blender and blend to a very smooth paste.
Place the cashew paste in a ceramic or glass bowl. Microwave for 10-15 seconds or until slightly warm. You can skip this step, but I like that it gives the bacteria a head start.
Stir in the starter. Cover the bowl with cling wrap and place in a warm spot, like a cold oven with the pilot light on, or, in hotter temps, on the countertop.
Let it stand for six hours or overnight. The set yogurt should be very thick and tangy.
You can also use probiotic pills as a starter. Use one capsule from a vegetarian brand, and empty the powder into the cashew cream, then stir to mix. Continue with step 3.
Recipes to try with vegan yogurt: