Probiotic Cashew Yogurt

How to make probiotic and cultured cashew yogurt.

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Soaked cashews are ideal for making creamy dairy-free products. Cultured cashew cream is perfect for yogurt, sour cream, and creamy cashew frosting. Here’s how to make probiotic cultured cashew yogurt.


Units Scale
  • 3 cups cashews
  • 4 cups of water (as needed)
  • 4 Tbsp yogurt culture (see notes)


  1. Soak cashews in water for 1-2 hours. There’s no need to soak for longer than 2 hours because cashews soften quickly.
  2. 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. 
  3. 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.
  4. When you’ve reached approximately 110F, remove the cashew cream from heat and stir in the culture.
  5. Pour the warm cashew cream into glass jars for culturing.
  6. 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.
  7. 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. 
  • To save the yogurt culture for future batches of cashew yogurt, freeze a small amount every time you make it. It’s the best way to maintain a consistently healthy culture.
  • Use high-quality cashews, as the flavor of the cashews will greatly affect the flavor of the yogurt.