Cultured Cashew Yogurt has a super thick, creamy and velvety texture coupled with a deliciously nutty, tangy flavor. The best part is, it's so stupid easy to make at home, you'll never want to go for store-bought ever again.
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Cultured Cashew Yogurt

Cultured Cashew Yogurt has a super thick, creamy and velvety texture coupled with a deliciously nutty, tangy flavor. The best part is, it's so stupid easy to make at home, you'll never want to go for store-bought ever again.
Course Condiment
Cuisine American
Prep Time 5 minutes
Resting time 6 hours
Total Time 6 hours 5 minutes
Servings 8
Calories 178kcal
Author Sonia! The Healthy Foodie

Ingredients

  • 2 cups raw cashews
  • 1-1/2 to 2 cups of water*
  • 3 probiotics capsules**

Instructions

  • Place the cashews into the container of a high-speed blender; add water and blend until creamy and smooth and the mixture becomes slightly warm, about 60-90 seconds. Stop to scrape the sides of the container, if and as needed, to ensure that no lumps remain in the cashew mixture.
  • Transfer the mixture into a non-reactive mixing bowl and sprinkle the contents of the probiotics capsules over the surface. Stir delicately with a rubber spatula or plastic spoon (do not use metal as it can react negatively with the probiotics until fully incorporated.
  • Cover the bowl with a piece of cheesecloth, a thin (and clean!) tea towel or a coffee filter and secure it with a rubber band. Place the bowl in a warm spot, like a cold oven with the light on, or, during the hot months of summer, right on the countertop.
  • Let your yogurt stand for at least 6 hours, or up to overnight. The longer you let the yogurt rest, the thicker and tangier it'll get. It's perfectly fine to check and taste it from time to time - just be sure to remember the no metal rule! Also, with longer fermentation times, a soft crust may form on top of the yogurt. That is perfectly fine; you can stir it right in and it will eventually dissolve and blend in.
  • Once the mixture has reached your preferred tanginess and texture, transfer it to the refrigerator to chill for a couple of hours before using.
  • Your finished yogurt will keep in the refrigerator in an airtight container for up to a week.

Notes

*The less water you use, the thicker and firmer your yogurt will be.
**Be sure that your probiotics contain no PREbiotics or this might not work. Alternatively, you could use a couple of tablespoons of any non-dairy yogurt as a starter.

Nutrition

Calories: 178kcal | Carbohydrates: 10g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Sodium: 4mg | Potassium: 213mg | Fiber: 1g | Sugar: 2g | Vitamin C: 0.2mg | Calcium: 12mg | Iron: 2.2mg