Cashew Yogurt Food

CASHEW YOGURT RECIPE BY TASTY

Cashew Yogurt Recipe by Tasty image

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.

Provided by Rachel Gaewski

Categories Breakfast

Time 18h10m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 ½ cups raw cashews
2 cups hot water
¾ cup cold filtered water
2 teaspoons lemon juice
⅛ teaspoon kosher salt
2 vegan probiotic capsules, minimum 50 billion CFUs

Steps:

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!

Nutrition Facts : Calories 131 calories, Carbohydrate 7 grams, Fat 10 grams, Fiber 0 grams, Protein 4 grams, Sugar 1 gram

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