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
- 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.)
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: 100kcal | Protein: 2.7g | Potassium: 101mg | Fiber: 0.5g | Iron: 1.1mg