Homemade Cultured Cashew Yogurt
This dairy-free, cultured and vegan cashew yogurt is a breeze to make. It's thick and tangy and delicious and filled with great-for-you probiotic cultures.
Servings: 8 servings
Calories: 100kcal
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)
- Either 1 tablespoon vegan yogurt to use as a starter. Be sure to use one with live, active cultures. Or you can use probiotic pills, see next ingredient
- 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.
Nutrition
Calories: 100kcal | Protein: 2.7g | Potassium: 101mg | Fiber: 0.5g | Iron: 1.1mg