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Vegan Cultured Cashew Yogurt - holycowvegan.net
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5 from 88 votes

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. 
Prep Time10 mins
Fermenting period6 hrs
Total Time6 hrs 10 mins
Course: Condiment
Cuisine: Soy-free
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Cashew yogurt, Vegan yogurt
Servings: 8 servings
Calories: 100kcal



  • 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