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Cashew yogurt
Print Recipe
5 from 5 votes

Cashew or Almond Yogurt

Prep Time5 minutes
Resting Time12 hours
Total Time12 hours 5 minutes
Servings: 6
Calories: 237kcal
Author: Alina Eisenhauer

Equipment

  • blender

Ingredients

  • 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)

Instructions

  • 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.

Nutrition

Serving: 125g | Calories: 237kcal | Carbohydrates: 14g | Protein: 8g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 6mg | Potassium: 275mg | Fiber: 1g | Sugar: 3g | Vitamin C: 2mg | Calcium: 29mg | Iron: 3mg