This vegan cashew yogurt is thick, tangy and delicious with healthy probiotic cultures.
I love this vegan 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 store-bought again.
You can also make vegan yogurt in the Instant Pot.
Storage instructions
- Refrigerate: refrigerate the yogurt after it's set. You can store it this way for up to a week.
- Freeze: the yogurt can be frozen in an airtight container for up to two months.
Recipes to make with vegan yogurt
Homemade Cultured Cashew Yogurt
Ingredients
- 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 tablespoon vegan yogurt for use as a starter. Be sure to use one with live, active cultures, OR
- 2 vegetarian probiotic pills (if not using the vegan starter. I use the Now PB8 Probiotic Acidophilus capsules, which are vegan.)
Instructions
- 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 or, if using probiotic pills, open the capsules and empty the powder into the cashew paste. 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.
Recipe notes
- You need either the probiotic pills or the starter yogurt, not both.
Dana
This is a very good recipe, but it would be helpful to include the temperature needed before adding probiotics or yogurt. If cashews are blended in Vitamix, they can get TOO hot, over 130 degeres. Is the correct temperature the same as for dairy yogurt making? 108-112 degrees F?
Janet
I made the cashew yogurt with a TBSP starter of vegan cashew yogurt. I've had it in the refrigerator for a couple hours now (after being in oven with light on for 6 hours). Honestly, it tastes like whipped cashews; a bit thinner than when I use cashews to use as a soup thickener. Did I do something wrong? Is this really a yogurt? Would a probiotic pill provide a different result? Any suggestions helpful. THANK YOU!
Vaishali
Hi Janet, six hours would not be enough in cooler climates. Also it's possible the starter yogurt you used was not active enough. Probiotic pills are effective, but again it depends on how old they are and if they have enough active bacteria.
Riawna
How long does this last for in the fridge?
Noreen Norton
I must be missing something...how do you get eight servings from 1 cup of cashews and one cup of water?
Vaishali
A quarter of a cup serving, approx.
Tabia from Detroit
This was unbelievable and sooo delicious. Thank you Thank you Thank you (I've made it 3x).
P
Hi. Do you think cocojune brand yogurt will work for this? Or what vegan yogurt brands do you use? Also, what is the ideal temperature for fermenting this? Thanks so much! Seems like a wonderful idea to me. Excited to try!
Julie
Could I use my Euro Cuisine yogurt maker for this?
Vaishali
Yes absolutely!
Anonymous
Thank you for making your recipes print friendly!
Mesia
So I did mine and it came out watery. I followed your measurements. Not sure what happened or what I did wrong. Would love some advice.
Vaishali
Refrigerate it. It should thicken after refrigerating.