Cultured cashew yogurt is a delicious dairy alternative that is probiotic, and full of healthy fats and protein. It will leave you feeling satisfied, whether you have it with fresh fruit and granola for breakfast, or a swirl of fruit sauce for dessert.
Creamy Cashews
Cashews are ideal for making non-dairy alternatives. When soaked and blended, they become thick and creamy. They have a mild flavour and culture well, which makes them ideal for non-dairy ferments!
Cultured cashew yogurt can easily be turned into:
- Sour cream: with the addition of some lemon juice.
- Cream cheese frosting: for a probiotic, sweet treat.
- Cashews are also perfect for making a creamy cashew and miso cheese.
Cashew Yogurt
Soaked cashews are ideal for making non-dairy products because they can be blended into a thick-creamy consistency. Perfect for probiotic cultured cashew yogurt.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 cups 1x
- Category: Yogurt
- Method: Fermented
- Cuisine: Vegan
Ingredients
- 3 cups cashews
- 1/4 cup water (as needed)
- 4 tbsp yogurt culture (see notes)
Instructions
- Soak cashews in water for 1-2 hours.
- Blend cashews until smooth (use just enough water to turn the cashews into a thick cream.)
- Slowly heat the cashew cream to 110 F (40 C), whisking occasionally to keep it from scalding on the bottom of the pot.
- When you’ve reached 110F, remove from heat and stir in the culture.
- Pour the warm cashew cream into containers for culturing.
- Maintain at 110F (40 C) until the cashews have soured. It will take at least 4 hours, or if you like a strong yogurt then you can culture for up to 24 hours. See below for ideas on how to keep your culture warm.
- Store in the fridge and use within 3 weeks.
Notes
- Make sure you have an active culture. You can buy single use cultures online or use a good vegan yogurt
. You can also culture cashews with a dairy-based yogurt culture, though the flavour is not quite as good.
- Start with high quality cashews, as the initial flavour of the cashews will greatly affect the flavour of the cashew yogurt.
. You can also culture cashews with a Keywords: diary-free, high protein, gluten free, paleo, keto, whole 30, probiotic, breakfast, snack
How to keep your yogurt warm
You can use a traditional yogurt maker
to make a bunch of individual pots of cashew yogurt. I have a folding fermentation box
that I use for a lot of different ferments. I find it particularly handy for making things like tempeh.
However, you don’t need to invest in a yogurt maker. This batch of yogurt will make enough to fill 1 large mason jar, or a few small mason jars which can be cultured in any warm location. Here are a few ideas:
- Wrapped the jars up in a warm blanket and leave them next to your hot water heater. (I did this for a few years, and it always worked.)
- Put the jars in the oven with the oven light on.
- Stick them in a cooler with a hot water bottle.
- Put a few small jars into a slow cooker and use the keep warm setting.
Enjoy!
so simple. thank you. One question. Should it taste sour? I left mine in oven in towel overnight and when I checked it this morning I don’t see the bubbling like you see when making regular milk yogurt. It also does not taste sour. It taste really good but not sour. I want to make sure I am getting benefits of the cultures.
Thank you, Robin
I’ve done it several times, and It doesn’t bubble, but it always gets quite sour after just a few hours. However, I use a very strong culture. It should probably taste about as sour as the original culture. Some strains are just more sour than others. If you know that your culture was good, then it’s most likely probiotic!
Great recipe, the image looks so tempting. I’ll give it a try.
Thanks!