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Homemade Vegan Cashew Yogurt with Probiotics Recipe

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3.8 from 12 reviews

  • Author: Eliza
  • Total Time: 24-48 hours
  • Yield: 4 servings
  • Diet: Vegan

Description

This homemade vegan yogurt recipe is a creamy, cultured dairy-free alternative made from soaked cashews and probiotic capsules. It's easy to prepare using a blender and a warm environment for fermenting, resulting in a tangy, thick yogurt that can be enjoyed plain or with your favorite toppings. Perfect for those seeking a plant-based, probiotic-rich snack or ingredient.

Ingredients

Cashew Yogurt Base

  • 2 cups cashews (soaked overnight)
  • 1 ½ cups clean filtered water
  • 2 teaspoons apple cider vinegar
  • pinch of sea salt

Fermentation

  • 3 probiotic capsules (approximately 1.26 grams of probiotic powder, or ½ teaspoon, like JustThrive capsules)

Instructions

  1. Prepare Cashews: Rinse the soaked cashews thoroughly under running water to remove any residue from soaking.
  2. Blend Ingredients: In a high-powered blender, combine the rinsed cashews, apple cider vinegar, filtered water, and a pinch of sea salt. Blend on high speed for about 3 minutes until the mixture is completely smooth and creamy.
  3. Add Probiotics: Pour the blended cashew mixture into a very clean and dry glass bowl or tall jar. Carefully open the probiotic capsules and sprinkle the powder into the mixture. Stir gently but thoroughly with a wooden or silicone spoon for about 2 minutes, ensuring the probiotics are fully incorporated.
  4. Ferment the Yogurt: Cover the bowl or jar with cheesecloth or a clean, dry paper towel, securing it with a rubber band. Place it in a warm, dry spot to ferment undisturbed for 24 to 48 hours. In tropical climates, room temperature is sufficient; otherwise, place it inside an oven with the light on and the oven turned off to maintain warmth without heat.
  5. Check Thickness: After fermentation, the yogurt should have a slight tangy aroma and a thicker texture. Stir it gently to combine. It's normal to hear some carbonation from the fermenting process at this stage.
  6. Refrigerate: Cover the fermenting container tightly or transfer the yogurt to a clean jar, then refrigerate. The yogurt will further thicken as it chills and is ready to consume.
  7. Optional Thickening: For thicker or Greek-style yogurt, strain the cashew yogurt through cheesecloth, paper towel, or a fine mesh colander for about 30 minutes to remove excess liquid.
  8. Serve: Enjoy your vegan yogurt plain or with toppings like maple syrup, vanilla extract, and fresh fruits for added flavor.

Notes

  • The thickness and taste of the yogurt depend on fermentation time and the probiotic strain used. Experiment within 24-48 hours for desired tanginess.
  • If the environment is cooler, fermenting may take closer to 48 hours for proper culturing.
  • Use only quality probiotic capsules that do not contain prebiotics or fillers for best results.
  • This yogurt can be stored in the refrigerator for up to two weeks.
  • Straining is optional but recommended if you prefer a Greek yogurt consistency.
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes (fermentation time: 24-48 hours)
  • Category: Dairy-Free Yogurt
  • Method: Blending
  • Cuisine: Vegan / Plant-Based

Find it online: https://recipekind.com/homemade-vegan-cashew-yogurt-with-probiotics-recipe/