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Vegan Cultured Cashew Yogurt - holycowvegan.net

Homemade Cultured Cashew Yogurt

Vaishali · Holy Cow! Vegan Recipes
5 from 59 votes
Prep Time 10 mins
Course Condiment
Cuisine gluten-free, Soy-free, Vegan
Servings 8 servings
Calories 100 kcal


  • 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 tbsp 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 (instead of the vegan starter. I've linked to the brand I use)


  • 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.


Calories: 100kcalProtein: 2.7gPotassium: 101mgFiber: 0.5gIron: 1.1mg
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