Cashew Yogurt

I love all the different flavors of nut milks and butters. Coconut milk and cashew butter being two of my favorites. After looking up how to make different nut milks from scratch and realizing how easy it was, it got my thinking… what about yogurt? Let’s experiment! Since cashews are a soft nut with a bit of sweetness to them, I thought they’d be a perfect nut to test out.

I’ll walk you thorough how to make it like I did, I wanted to start with a good solid yogurt base, but feel free to tweak it according to your taste (and add in different flavors to enhance it even more).

Start off by placing the cashews in a container (with lid), fill with water until cashews are covered, then close lid and let them soak for at least 8 hours, or overnight.

After they have soaked, place them in a colander to rinse and drain.

For these next steps you will need a food processor, filtered water, probiotic powder, cheese cloth and a glass container.

Toss the cashews, probiotic powder, and 1 tablespoon of filtered water in a food processor (or high speed blender) and pulse together.

Continue to add more water as it blends together (1 tablespoon at a time) until it reaches a nice smooth consistency.

After you’ve reached the desired consistency (I left mine fairly thick), scoop mixture into a glass container and cover with cheesecloth (securing it with fitted lid or a rubber band). Place the jar in a warm area in your kitchen (I used my pantry) and let sit for 12 hours.

Next step! Get out the apple cider vinegar (with the mother), sea salt, and food processor.

Transfer the yogurt back into the food processor (or blender), add in the apple cider vinegar and salt, then blend until thoroughly combined.

Transfer the mixture back into the glass container, cover with cheese cloth again (securing with rimmed lid or rubber band), and place it in the refrigerator to chill for another 12 hours.

After the allotted time has passed, you are done! Keep the yogurt in an air tight container in the refrigerator. I would recommend using the yogurt within 5-7 days.

Feel free to play around with the length of time you let the yogurt sit to culture, as well as the amount of probiotics you use. Taste is subjective, so have fun and customize it accordingly.

KITCHEN UTENSILS NEEDED:

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

2 cups cashews

1 teaspoon probiotic powder

Filtered water

1 tablespoon apple cider vinegar (raw, with the mother)

Sea salt

 


Directions

1.         Place the cashews in a container (with lid), fill with water until cashews are covered, then close lid and let them soak for at least 8 hours, or overnight.

2.         After they have soaked, place them in a colander to rinse and drain.

3.         Toss the cashews, probiotic powder, and 1 tablespoon of filtered water in a food processor (or high speed blender) and pulse together.

4.         Continue to add more water as it blends together (1 tablespoon at a time) until it reaches a nice smooth consistency.

5.         Scoop mixture into a glass container and cover with cheesecloth (securing it with fitted lid or a rubber band). Place the jar in a warm area in your kitchen (I used my pantry) and let sit for 12 hours.

6.         Transfer the yogurt back into the food processor (or blender), add in the apple cider vinegar and salt, then blend until thoroughly combined.

7.         Transfer the mixture back into the glass container, cover with cheese cloth again (securing with rimmed lid or rubber band), and place it in the refrigerator to chill for another 12 hours.

8.         After the allotted time has passed, you are done!

9.         Keep the yogurt in an air tight container in the refrigerator. I would recommend using the yogurt within 5-7 days. Feel free to play around with the length of time you let the yogurt sit to culture, as well as the amount of probiotics you use, and other flavorful add-ins. Taste is subjective, so have fun and customize it accordingly.

 

 

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