Cashew Yogurt
featured in Dairy-Free Yogurt 2 Ways
If you’re looking to save money on store-bought dairy-free yogurt, give these homemade versions a try! With gut-healthy probiotics and a delicious tang, you won’t believe how easy these are to make.
Tasty Team
August 12, 2019
77% would make again
Total Time
18 hr 10 min
18 hr 10 min
Prep Time
3 hr
3 hr
Cook Time
10 minutes
10 min
Total Time
18 hr 10 min
18 hr 10 min
Prep Time
3 hr
3 hr
Cook Time
10 minutes
10 min
Ingredients
for 4 servings
- 1 ½ cups raw cashews (195 g)
- 2 cups hot water (480 mL)
- ¾ cup cold filtered water (180 mL)
- 2 teaspoons lemon juice
- ⅛ teaspoon kosher salt
- 2 vegan probiotic capsules, minimum 50 billion CFUs
Nutrition Info
- Calories 131
- Fat 10g
- Carbs 7g
- Fiber 0g
- Sugar 1g
- Protein 4g
Estimated values based on one serving size.
Preparation
- In a medium bowl, combine the cashews and hot water. Cover and soak the cashews for at least 4 hours, up to overnight. Drain the cashews and discard the soaking water.
- Add the drained cashews, cold water, lemon juice, and salt to a high-powered blender. Blend on high speed for 1 minute, until the mixture is completely smooth and creamy.
- Transfer the cashew mixture to a clean 16-ounce (455 G) glass jar. One at a time, open the probiotic capsules and pour the powder into the jar, stirring well with a non-metal utensil after each addition to evenly distribute.
- Loosely cover the jar with cheesecloth and secure with a rubber band or kitchen twine. Leave the yogurt to ferment in a cool, dark place for at least 12 hours, up to 24 hours. The longer it ferments, the tangier the yogurt will be.
- Transfer the yogurt to the refrigerator to cool completely, about 2 hours. Store in the fridge for up to 1 week.
- Enjoy!
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