Creamy, smooth, tangy, and thick, this vegan cashew yogurt is absolutely delicious in parfaits, with granola or oatmeal, and inside of baked goods! In addition, if you do not count the time required to soak the cashews and culture the yogurt, it only requires five minutes of your time to make this yummy dairy substitute!
Another plus to this unsweetened and plain cashew yogurt recipe is that it can easily be adjusted to an individual’s personal preferences regarding sweetness and tanginess! For example, if you prefer a sweeter yogurt, stir in the optional sweetener, or if you prefer a tangier yogurt, lengthen the culturing time.
Additionally, at the end of the culturing time, if you like the consistency of the cashew yogurt, you can put into the refrigerator immediately. I prefer a thicker yogurt, so I always let my cashew yogurt thicken in a cheesecloth lined strainer.
This cashew yogurt truly is a simple as putting the ingredients into a blender and waiting for the yogurt to culture, so if you have been missing yogurt, soak some cashews tonight and make cashew yogurt tomorrow!
If you try this recipe, let me know! I would love to see your comments and ratings on this recipe. In addition, you can tag photos of your dishes for me to see on Instagram using #shalomhomestead.
Best wishes and shalom, friends!
- 1 cup raw cashews, soaked overnight
- 1 tsp probiotic powder
- 1.5 cups filtered water
- *optional: maple syrup or agave nectar for sweetening the final yogurt
- The night before making the yogurt, prepare the cashews.
- The next morning drain and rinse the cashews.
- Place the cashews, probiotic powder. and filtered water into a high-speed blender and blend until the mixture is completely smooth.
- Pour the cashew cream into a sterilized clean quart sized jar, cover the top of the jar with secured cheesecloth, and set the jar in a warm place, like the top of a refrigerator, to ferment 12-24 hours. Taste the mixture after twelve hours and continue tasting until the yogurt reaches the desired tanginess. If the mixture separates, simply stir back together with a wooden, glass, or plastic utensil. Do NOT use metal because metal reacts with the probiotic powder.
- After the yogurt has cultured the desired amount of time, place a large strainer lined with cheesecloth over a bowl and pour the yogurt into the strainer.
- Let the yogurt sit in the strainer 2-3 hours in order to let the yogurt thicken.
- Once thickened, place the yogurt into a glass container and store in the refrigerator for up to two weeks.
- If you would like a slightly sweetened yogurt, stir in the sweetener to taste before storing the yogurt in the refrigerator.
The serving size and nutritional information are general estimates based upon the ingredient amounts.