Yogurt was one of my go-to foods before I became vegan. I can remember swirling brown rice syrup into cream-top yogurt for a snack when I was little; when I was in college, I always had a tub of yogurt in the fridge to top with berries and nuts for breakfast or a substantial snack.
Finding non-dairy yogurts that do not have creepy additives, gums and stabilizers can be a challenge. Those that I have found tend to be coconut based (and thus taste of coconut) and cost a fortune.
So I decided to make my own out of soaked cashews and it’s totally amazing! Rich and creamy and tangy, it would be perfect with a swirl of sweetness from jam or maple. It does take 24 hours to culture, but takes only minutes of effort.
There are a few important things to keep in mind when making this yogurt. First, you absolutely must soak raw cashews. Soaking softens the cashews and allows them to blend up into a seamless cream. Soaking also gets rid of phytic acid and makes the nuts easier to digest, so that’s a bonus! Second, you must use non-chlorinated water, since chlorine can kill the probiotics that will culture your yogurt. Third, if you want a thicker, Greek style yogurt, you should reduce the water, add a tablespoon of melted coconut oil, or add a thickener like agar agar. Lastly, if you want to use your yogurt for savory applications, leave out the date and swap in a teaspoon of agave nectar (the sugar will help it culture, but should have a minimal impact on flavor).
This recipe will be a hit with your friends who are gluten-free or following a raw foods OR whole food plant-based OR paleo diet!
Love and yogurt,
- 1 cup raw cashews, soaked overnight and drained
- juice of 1/2 lemon
- 1 date, pitted
- pinch of sea salt
- 3/4 cup filtered water
- 2 probiotic capsules, OR 100 Billion Probiotic Cultures OR 1 tablespoon live, active non-dairy yogurt
- In a blender, combine cashews, lemon, date, salt and water until totally smooth.
- Transfer the blend to a clean, glass jar. Using a non-metal spoon, stir in your probiotics or live, active yogurt.
- Cover the jar with cheesecloth, a clean towel, or a paper towel and secure with a rubber band. Allow to culture in a warm spot for 24 hours.
- After the yogurt has cultured, transfer to the refrigerator. Keeps for 3 days.