Homemade Cashew Yogurt
This 2-ingredient homemade cashew yogurt is the easiest dairy-free yogurt I've tried! All you need is cashews, water, and a high-quality probiotic supplement--no straining required.
Servings: 8
Ingredients
- 2 cups raw cashews , soaked for 4+ hours
- 1 3/4 cups water
- 1 probiotic capsule with 50 billion CFU (I used Genuine Health advanced gut health probiotic women's DAILY)
Instructions
- Cover the cashews with warm filtered water and let them sit on the counter for 4 hour or overnight. Rinse a few times, drain, and throw into the blender.
- Add fresh water to the blender and blend for 2 minutes on high until the cashews have completely broken down and the cashew milk gets a bit warm.
- Open up a probiotic capsule and add the powder into the blender. Blend for a few more seconds so the probiotic is thoroughly mixed with the cashew milk.
- Pour the mixture into a clean glass jar. I like to rinse the jar with boiling water first to make sure it’s sterile. Cover with a paper towel or cheese cloth and use a rubber band to keep it in place.
- Place the glass jar in a warm spot in your home. I always put it in the oven (OFF) with the light on. Let it ferment overnight (about 8 hours) or up to 24 hours. The longer it sits, the thicker and tangier it will get.
- Remove the yogurt jar and taste with a clean spoon. Once you’re happy with the level of tanginess, cover with a lid and let it chill in the fridge for at least 2 hours to let it firm up even more. Serve it as is or in a parfait with layers of berry sauce, granola, and berries/fruits. Enjoy! Keeps fresh in a cold spot in the fridge for about 2 weeks.
Notes
Add more probiotic capsules if the CFU is less than 50 billion. For example, when using 15 billion CFU, I would add 3-4 capsules.