Having lived with a dairy allergy for over 20 years, making homemade fermented cashew yogurt was a game changer. Unlike commercial dairy-free yogurts that contain gums, starches, and preservatives, this pure cashew yogurt is silky, probiotic-dense, and deeply restorative for the gut.
Yield: 5 x 250ml glass mason jars. Keeps in refrigerator for up to 2 weeks.
Ingredients & Equipment
- 3 cups raw organic cashews (soaked in water for 4 hours, then rinsed)
- 1 liter purified water (for blending)
- 1 to 2 teaspoons agar agar flakes (or 2 tablespoons tapioca starch)
- 4 high-potency probiotic capsules (powder only) or 1 packet vegan yogurt starter
- 1 teaspoon pure vanilla extract (optional)
- 2 tablespoons raw organic sugar or maple syrup (feeds the cultures)
Equipment: High-speed blender, medium saucepan, whisk, 5 clean 250ml mason jars with lids.
Directions
- Sterilize Jars: Fill clean mason jars with boiling water for 3 minutes, then pour out and let air-dry.
- Blend Cashew Milk: Blend soaked cashews with 1 liter purified water on high for 90 seconds until completely silky and smooth (do not strain).
- Thicken & Heat: Pour cashew milk into saucepan. Whisk in agar agar flakes or dissolved tapioca starch. Heat gently over medium-low heat until it just begins to simmer. Reduce to low and whisk for 5 minutes until thick and smooth.
- Cool: Let milk cool until warm to the touch (approx 100°F / 38°C). (If too hot, it will destroy the live cultures).
- Inoculate: Twist open probiotic capsules, sprinkle powder over milk (discard gelatin casings), and add maple syrup/vanilla. Whisk thoroughly.
- Ferment: Pour into sterilized jars, screw on lids loosely, and place inside an oven with only the oven light turned on (maintaining ~105°F–110°F), or inside a yogurt maker for 12 to 24 hours.
- Chill: Transfer jars to refrigerator for at least 6 hours to set into a thick, creamy consistency. Enjoy with berries and seeds!
