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Cashew Yogurt

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.

by Rachel Gaewskifeatured in Dairy-Free Yogurt 2 Ways

Total Time

18 hr 10 min

18 hr 10 min

Prep Time

3 hr

3 hr

Cook Time

10 minutes

10 min

Cashew Yogurt
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

Shop ingredients with
    Calories 131
    Fat 10g
    Carbs 7g
    Fiber 0g
    Sugar 1g
    Protein 4g

Estimated values based on one serving size.

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Transfer the yogurt to the refrigerator to cool completely, about 2 hours. Store in the fridge for up to 1 week.
  6. Enjoy!