Not only is this cashew (or almond) yogurt dairy free and gluten free, it is also super creamy, rich and delicious. It is great eaten on its own or used in any recipe calling for yogurt.
Set up for success
Before beginning any yogurt-making project, it is always a good idea to sterilize the blender, utensils and bowl you will be using, as well as the jars you will be storing it in. This helps to assure that the good bacteria can thrive without any unwanted “bad bacteria” growing at the same time. I usually run everything through the dishwasher and then soak/rinse them all in boiling water before I start making the yogurt.
This recipe works best if you have a good blender like a Vitamix that will give you a really smooth puree.
Make it Greek
If you like thicker Greek-style yogurt, you can strain the yogurt (once it’s done) by putting it in a mesh strainer lined with cheese cloth. Set the strainer over a bowl, and place in the refrigerator. Let it drain until it has reached your desired thickness.
Cashew or Almond Yogurt
- 250 grams raw cashews (or blanched almonds)
- 450 grams filtered or spring water, room temperature or lukewarm
- 4 probiotic capsules (can substitute 60 grams vegan yogurt)
Place the nuts and water in a blender, and blend to a very smooth, slightly thick liquid.
Place the nut paste in a sterilized ceramic or glass bowl.
Open the probiotic capsules, and empty the powder into the nut paste, Stir or whisk to fully combine.
If you are using vegan yogurt as your starter, stir it in the same way.
Cover the bowl with plastic wrap, and place in a warm spot (like an oven with the pilot light on, your microwave with a small dish of warm water or, in hotter temperatures, just leave it on the counter).
Let it stand for 12-24 hours. The set yogurt should be thicker and tangy. The longer you let it ferment before refrigerating, the more tart it will taste. Refrigerate and use within two weeks.