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 ¼ cup for those who would like their yogurt less thick.
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.
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.
Use pure, filtered water to make your yogurt, as chlorine could interfere with the fermentation process.
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
- 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
- 1 ½ cups raw cashew pieces
- 1 ¼ cup filtered water plus more for soaking and rinsing
- 2 tablespoon maple syrup
- 1 vegan probiotic capsule contents only
- 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.