Cashew Yogurt Recipe
A simple cashew yogurt recipe that'll give a smooth and creamy vegan yogurt which tastes delicious.
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Equipment
- a blender or food processor with an s-blade.
- jar
- cheesecloth and rubber band
Ingredients
- 260 g cashew nuts
- 330 ml water
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1 probiotic capsule
Instructions
- Soak the cashew nuts for 4-8 hours (I soak mine overnight) in a bowl of water so that they soften.
- Rinse and drain the cashews then place them into a blender with the rest of the ingredients. Pull the probiotics capsule apart, empty the powder into the blender and discard the capsule. Blend until smooth.
- Pour the mixture into a clean jar and cover with a piece of cheesecloth or kitchen paper to keep it clean. Leave for up to 24 hours to ferment naturally. Pour into a container with a lid and store in the fridge to stay fresh for up to 5 days.
Notes
To thicken the yogurt lay a folded piece of cheesecloth (or paper coffee filter) in a strainer and sit it over a bowl. Pour the yogurt over the cloth/filter, cover and place in the fridge for 12-24 hours to allow some of the liquid to fall through into the bowl underneath. Check several times over that period until the yogurt reaches your desired consistency.
You may notice a little separation which can be quite normal with yogurt. Stir the yogurt so that it comes together again.
Tried this recipe?Please let me know in the comments below