Cultured cashew yogurt is a delicious dairy-free 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.
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.
How to keep the culture warm
The trickiest part of making cashew yogurt is keeping it warm while it cultures. You can use a traditional yogurt maker to make a bunch of individual pots of cashew yogurt. I have a folding fermentation box (affiliate link) that I use for a lot of different ferments. I find it particularly handy for making tempeh.
However, you don’t need to invest in a yogurt maker. This batch of cashew yogurt makes 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.
Soaked cashews are ideal for making creamy dairy-free products. Cultured cashew cream is perfect for making sour cream, yogurt and creamy cashew frosting. Here’s how to make probiotic cultured cashew yogurt.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 3.5 cups 1x
- Category: Yogurt
- Method: Fermented
- Cuisine: Vegan
- 3 cups cashews
- 4 cups of water (as needed)
- 4 tbsp yogurt culture (see notes)
- Soak cashews in water for 1-2 hours. There’s no need to soak for longer than 2 hours because cashews soften quickly.
- Drain the water and place the cashews in a blender. Blend the cashews until they are smooth and creamy. You will need to add water. Just use as much as is required to achieve the desired consistency. For a thick cream use very little liquid (about 1/4 cup) for a more yogurt-like consistency use up to 1/2 cup of water.
- Slowly heat the cashew cream to 110 F (40 C), whisking occasionally to ensure even heating. This can be done in the microwave or in a small pot on the stove.
- When you’ve reached 110F, remove the cashew cream from heat and stir in the culture.
- Pour the warm cashew cream into glass jars 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 the section above for ways to keep your culture warm without a yogurt maker.
- Store in the fridge and use within 3 weeks.
- Make sure you have an active culture. You can buy single use cultures online or use a good vegan yogurt (affiliate links.) You can also culture cashews with a dairy-based yogurt culture, though the flavour won’t be quite as good.
- Use high quality cashews, as the initial flavour of the cashews will greatly affect the flavour of the cashew yogurt.
Keywords: diary-free, high protein, gluten free, paleo, keto, whole 30, probiotic, breakfast, snack, healthy