cashew yogurt

indonesian-truly-raw-cashews

Most websites I’ve searched have reported little success with yogurt made from nut or seed milk. I did find one recipe that worked well, but included a lot of waste in the form of whey (the separated watery part). I am happy to report though, that I have successfully now made a really nice yogurt that has no waste and is really simple to make. 

 

First, you need to get a yogurt culture. I got mine from Green Living Australia and a little goes a long way, but you’ll need to use the amounts given to you with your culture. 

 

Ingredients

1 cup raw cashews, soaked overnight and drained

1.5 cups of lukewarm water

2Tb agave syrup

1tsp coconut butter

yogurt culture powder

 

Method

  • Blend all ingredients except the yogurt culture until it is thick and creamy. Then add the culture and blend for another 20 seconds or so. 
  • Pour into a large, clean jar. (I like to sterilise it by warming it up first, then rinsing it with boiling water).
  • Put the lid in the jar and put in the dehydrator at 110 degrees F for 8 hours. 

**you can also use a yogurt maker

There is the potential of using probiotic powder, but I had little success with this in other nut/seed milk yogurts, mainly I think because probiotics don’t contain the strain of culture which thickens the yogurt, but I have seen people use probiotics in young thai coconut yogurt with success. Let me know if you have a different experience.

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