Vanilla Cashew Yoghurt

Vanilla Cashew Yoghurt

Yoghurt can be made from a variety of foods, like soy, coconuts, almonds, and even flaxseeds. In fact, cashew nuts make the creamiest vegan yoghurt you can find. Turning these products into a thick liquid and then fermenting it with bacteria creates the best vegan yoghurts that are great for boosting your immune system and improving digestion.

Making your own yoghurt is surprisingly easy. This yoghurt will give you awesome probiotics and in turn, great gut health. This bacteria also create vitamin B12 – it’s basically nature’s gift of vitamins without all of the supplements. Keep in mind that you can also do this with other nuts and seeds.

Total Time: 1 day 6 hours

Prep Time: 1 day 6 hours

Servings: 5

Total Time: 1 day 6 hours

Servings: 5

Ingredients

Method

Ingredients

(Servings: 5)

  • 31.2 31.2 g cashew
  • 35.2 35.2 ml water
  • 0.1 0.1 tsp vanilla
  • 0.4 0.4 probiotic capsules make sure┬áNOT to use ones containing prebiotic)

Method

  1. Soak your nuts for 6 hours or even overnight. Afterwards, strain the cashews from the soaking water.

  2. Transfer the nuts to a high-speed blender, along with the water and vanilla extract and blend until smooth and creamy. Important side note: Silver ions actually kill bacteria, which is exactly what probiotics are. So, if you use any metal products (that contain silver) on the probiotics, the yoghurt won’t be made correctly. When the mixture is creamy enough, transfer it to a non-metal container. Then, pour in the contents of the probiotic capsules and mix with a non-metal spoon/utensil.

  3. Once the probiotics are mixed in, the “yoghurt” must ferment (for the good bacteria to spread throughout the yoghurt) for about 12-24 hours in a warm dark place. When fermented enough, place the cashew yoghurt into the fridge for about 3-4 hours to chill up.

  4. Once all is chilled, the vegan yoghurt should smell tangy like plain yoghurt and be nice and thick. If it’s not thick enough, you can ferment it for a longer period of time (not in the fridge).

  5. Once it’s your desired consistency, grab a non-metal spoon, and dig in!

Now that you’ve made your own vegan yoghurt, try making your own cashew milk

Written by

Vegan Food & Living

Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 75 tasty recipes, plus informative features.

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