Cashew Yogurt is creamy, delicious, and the easiest thing ever to make! I like it even better than dairy yogurt!
Editor’s note: Since originally publishing, I have increased the water in this recipe by 1/4 cup for those who would like their yogurt less thick.
This recipe has since become my most popular recipe of 2018 and 2019!
Vegan Cashew Yogurt
How many of you can’t have dairy, or know you shouldn’t but crave it anyway? If you’re not sure, check out How to Know if You Have a Food Intolerance or Sensitivity. As I’ve been trying to reduce the dairy in my diet, I’ve been searching for good dairy-free substitutions. At some point, cashew yogurt came across my screen, and I’ve been making it for awhile now, using it whenever a recipe calls for yogurt. It’s so good that I decided I must share it with you.
Creamy Vegan Cashew Yogurt
PROBIOTICS
This Cashew Yogurt recipe utilizes probiotics, living bacteria, the “good guys” that we need to have in our guts to help with digestion and strengthen our immune systems. They grow in cultured foods, such as sauerkraut or this yogurt, when left sitting at room temperature. If we cook the food, we loose the benefits of the probiotics. That’s why it’s important to maintain a slightly warm but not-too-hot temperature while making your yogurt. I use a capsule of Natural Factors Ultimate Multi Probiotic with 12 billion active cells in each batch. Break open the capsule and add the contents to your yogurt ingredients. Don’t use the outer capsule itself.
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Keep it Clean!
It’s also important that the containers you work with be very clean. You don’t want to be growing the wrong thing! Be careful to insert only clean utensils into your yogurt even after you’ve finished making and as you eat it.
Water
Use pure, filtered water to make your yogurt, as chlorine could interfere with the fermentation process.
CASHEW YOGURT
This yogurt is incredibly simple to make! Basically, you just soak cashews, whip it all up in a high-speed blender, and let it sit on the counter covered by a towel for a day or two!
For the blender I use and my other favourite kitchen tools, read this.
This yogurt is delicious on top of
- Grilled Pineapple
- Borscht
- Granola
- Sweet Potato Soup
- Butternut Squash and Apple Soup
- Roasted Beets and Carrots
It’s also the main ingredient in Avocado Veggie Dip.
For another healthful source of probiotics that you can make yourself, check out my instructions for raw sauerkraut.
Some other dairy free recipes and reading you might enjoy are:
- How to Know if You Have a Food Intolerance or Sensitivity,
- Gluten Free Butter Tarts with Dairy Free Option
- Gluten Free Lavender Biscotti
Dairy Free Cashew Yogurt
Ingredients
- 1 1/2 cups raw cashew pieces
- 1 1/4 cup filtered water plus more for soaking and rinsing
- 2 tablespoon maple syrup
- 1 probiotic capsule contents only
Instructions
- Soak the raw cashew pieces in plenty of water overnight.
- Drain and rinse the cashews. Add them with the other ingredients to a clean high-speed blender.
- Blend for 1 to 2 minutes until smooth and creamy. Be careful not to let the mixture get too hot from blending. A little warmth will help to start the fermenting process of the probiotics, but too much heat will destroy them.
- Pour the mixture into a very clean jar, cover loosely, and let sit at room temperature in a dark place for a day or two.
- When yogurt is ready to eat, store unused portion in the jar in the refrigerator with a tightly fitted lid.
I am so looking forward to trying this, Cathy – I had no idea it would be so easy. I have made dairy-free coconut yogurt before but I have not yet tried to make a cashew based dairy free yogurt. Thank you for sharing!
I think you’ll love it !
Wow! This looks so easy and deliciously creamy! Also, big fan of anything with maple syrup in it. I am trying to eat a little less dairy as well as my stomach is not too happy with it sometimes, but I’ve been craving ice cream like crazy these days. You think I can make frozen yogourt with this?
Frozen yogurt would be worth a try. If you do, let me know how it works for you.
I do have a nice dairy-free ice cream recipe on my other website: https://www.fromourhideaway.com/recipe/chocolate-coated-toasted-almond-dairy-free-ice-cream/
I’ve been wanting to make this since I first saw it on Instagram. I MUST pick up some probiotic capsules and whip some of this up already. I love your video too, just shows how easy this is!
It’s always good to take probiotics, anyway.:) I think you’ll like the yogurt.
Since I have gone dairy free, I have been missing my greek yogurt with granola for breakfast. I tried coconut milk yogurt, but it was a bust for me. I will DEFINITELY be trying your cashew yogurt! Thank you!!!
I hope you like it. It has been the answer for me!
I am going to try this recipe as written for myself, but I am wondering what substituting dates for the syrup would do. Is it a possible switch in your opinion? I would like to make this for someone is also sugar (no syrup) free Thanks!
I have not made yogurt with dates in it, but I think it would be worth a try. I’m not sure how the dates would react during the culturing process. If you do try it, I’d be very interested to hear how it works for you.
The cashews are soaking as I type. I’ll be sure to let you know. Thanks!
Awesome!
OMGosh! It is good with the dates! Only thing I need to work out is making sure the dates are really well-blended. Thumbs up all around. Thanks so much for this recipe 🙂
That’s wonderful! Thank you so much for letting me know!
Do you need to put in the fridge once its done? How long should this keep if I don’t eat it right away?
Put the yogurt into the fridge when it’s done to your liking. It should keep fine there for a week.
I am vegan and have not been able to find non-dairy commercial yogurt that I like, I have made several batches of this yogurt since discovering your recipe about a month ago. It is creamy and delicious and has the consistency of real yogurt. Thank you for this recipe! I have a question though: this time my batch appeared oddly curdled after 36ish hours in the dark, but was nice and thick and creamy once I stirred it up. I sampled a bit and it tastes fine. Is the curdled look normal and/or okay to eat?
It’s great to hear how you’ve been enjoying the yogurt! I’m glad that you have made several batches successfully so that you know what it’s supposed to look like.
You have me stumped on this curdling. I can’t say I’ve had that happen. Perhaps some other bacteria got introduced this time. It doesn’t sound normal to me.:(
Hi Cathy,
I decided to stir up the “curdled” yogurt really well, and hope for the best. I have eaten it every day since, and have had no negative reactions of any kind. It seems fine, and I’m still loving this yogurt! Thanks!
I was very excited to find this recipe and give it a try. This morning when I opened the link to the recipe the ingredients list seems to be missing and I can’t access the video that I watched originally. Does anyone know the exact ingredients list? I soaked my cashews last night but didn’t write down the quantities of the other ingredients.
Thanks!
I am so sorry this happened. I don’t know why the recipe disappeared, but it’s back now. The “Jump to Video” button is still not there, but I have inserted the video just above the recipe. I hope you can enjoy your yogurt.
Thanks for this amazing recipe! With 2 tablespoons of maple syrup, how sweet in the end result? Ideally I would want a very plain yogurt, so was wondering if I can opt out on the maple syrup and let the bacterias feed on the cashews alone?
The end result is not very sweet. I do think that the maple syrup is necessary to feed the bacteria, and I’m not sure how successful your yogurt would be without it. I would recommend using the sweetener.
Easy and incredibly tasty. Thank you for this wonderful recipe. I let it sit for a day and it was perfect. I’m going to freeze and try in a smoothie tomorrow.
I’m so happy that you like your yogurt! Thank you for your feedback. I’d be interested to know how it freezes. I’ve never tried that!