Ingredients
Directions
First, rinse your soaked cashews well.
Add all ingredients, except the yogurt, into a high-speed blender or food processor.
Blend until super creamy (about 2–3 minutes) and all cashews are completely blended. This is done best in a high-speed blender, however, if you do not own a high-speed blender then you can simply blend for a longer period of time until the cashews are creamy and smooth.
Pour the cashew cream into a sterilized glass jar or bowl (a hand washed or dishwasher washed then dried, glass jar or bowl will do).
With a wooden spoon or silicone spatula, stir in the four tablespoons of yogurt. *Important: do not use a metal spoon or utensil as it inhibits the growth of bacteria.
Cover the jar or bowl with a piece of cheesecloth or a clean, dry paper towel. Secure with a rubber band.
Allow to ferment for 24–48 hours:
- If you live in a warm climate, you can simply leave the yogurt at room temperature and test it in 24 hours to see if it’s done (you’ll know by the tangy flavor). If it’s not done then let it sit for another 24 hours. I found 48 hours to be the magic time frame.
- If you don’t live in a warm climate then place the yogurt in your oven with the oven light on. Do not heat the oven and don’t place the yogurt inside immediately after you’ve cooked something as extreme heat will destroy the probiotics.
- If you have an Instant Pot, Carefully place the jars into the bottom of your Instant Pot (not on the rack). Lock the lid, make sure the vent is sealed, and press the Yogurt button. Set it for 14 hours.
Keep the yogurt in the refrigerator for 5–7 days or in the freezer for up to 30 days.
Chef's Notes
Yogurt Starter
You can initiate the fermentation process in one of three ways:
- Open up a probiotic supplement capsule and stir the powder into your container (2 capsules for 2 cups of cashews or 1 capsule for 1 cup of cashews).
- Use a plant-based starter, such as Cultures for Health (just follow their instructions).
- Add four tablespoons of plain, unsweetened plant-based yogurt — either store-bought, from a friend, or your own!
Troubleshooting
Why isn’t it tangy? It’s possible that the yogurt wasn’t at the right temperature (68–78 degrees at room temperature).
What if the yogurt is runny? It may be a temperature issue again or perhaps too much starter (store-bought yogurt) was added. More starter yogurt doesn’t mean a better outcome. In fact, more starter can crowd the bacteria, leaving no room for growth, causing a runny product. It’s tempting but stick to the recommended amount of yogurt to add.
Why is it clumpy? Culturing yogurt for too long, at too high of a temperature, or with an unreliable or compromised starter culture can cause the yogurt to separate or turn lumpy.
Why is the yogurt so sour? It may have cultured for too long of a time or in too high of heat. With the next batch of yogurt, try a shorter time period.
Why is the yogurt grainy or gritty? You might want to soak your cashews for longer next time or blend for a longer period of time.
How do I know if the yogurt is still good to eat? If it has a slightly sour smell or taste, this is normal. If it smells bad or you see signs of mold, it's time to dump it. Of course, use your judgment and err on the side of safety.
How to use the yogurt
Add it to a smoothie in place of plant-based milk or yogurt to get creaminess and the probiotic benefit.
Drizzle it on fresh fruit or granola.
Drizzle it on tacos.
Use it as a fruit dip.
Add your favorite nuts and seeds on top for a protein, fiber and probiotic-filled plant-based snack.
Storage
Store the yogurt in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
First, rinse your soaked cashews well.
Add all ingredients, except the yogurt, into a high-speed blender or food processor.
Blend until super creamy (about 2–3 minutes) and all cashews are completely blended. This is done best in a high-speed blender, however, if you do not own a high-speed blender then you can simply blend for a longer period of time until the cashews are creamy and smooth.
Pour the cashew cream into a sterilized glass jar or bowl (a hand washed or dishwasher washed then dried, glass jar or bowl will do).
With a wooden spoon or silicone spatula, stir in the four tablespoons of yogurt. *Important: do not use a metal spoon or utensil as it inhibits the growth of bacteria.
Cover the jar or bowl with a piece of cheesecloth or a clean, dry paper towel. Secure with a rubber band.
Allow to ferment for 24–48 hours:
- If you live in a warm climate, you can simply leave the yogurt at room temperature and test it in 24 hours to see if it’s done (you’ll know by the tangy flavor). If it’s not done then let it sit for another 24 hours. I found 48 hours to be the magic time frame.
- If you don’t live in a warm climate then place the yogurt in your oven with the oven light on. Do not heat the oven and don’t place the yogurt inside immediately after you’ve cooked something as extreme heat will destroy the probiotics.
- If you have an Instant Pot, Carefully place the jars into the bottom of your Instant Pot (not on the rack). Lock the lid, make sure the vent is sealed, and press the Yogurt button. Set it for 14 hours.
Keep the yogurt in the refrigerator for 5–7 days or in the freezer for up to 30 days.
