Yogurt can be made from a variety of foods, like soy, coconuts, almonds, and even flaxseeds. In fact, cashews make one of the creamiest vegan yogurts you can find. Turning these products into a thick liquid and then fermenting it with bacteria creates the best vegan yogurts that are great for boosting your immune system and improving digestion.
Vegan vanilla cashew yogurt
Prep Time: 1 day 6 hrs | Cook Time: 0 | Total Time: 1 day 6 hrs | Servings: 6
- 156g (1 1/4 cup) cashews
- 177ml (3/4 cup) water
- 1/2 tsp vanilla
- 2 probiotic capsules (make sure NOT to use ones containing prebiotics)
Soak your nuts for 6 hours or even overnight. Afterwards, strain the cashews from the soaking water.
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 yogurt 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.
Once the probiotics are mixed in, the “yogurt” must ferment (for the good bacteria to spread throughout the yogurt) for about 12-24 hours in a warm dark place. When fermented enough, place the cashew yogurt into the fridge for about 3-4 hours to chill up.
Once all chilled up, the vegan yogurt should smell tangy like plain yogurt 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).
Once it’s your desired consistency, grab a non-metal spoon, and dig in!
See how surprisingly easy it is to make yogurt? Now, you can make it out of nuts. This yogurt will give you awesome probiotics and in turn, great gut health. This bacteria also creates vitamin B12 – it’s basically nature’s gift of vitamins without all of the supplements. Keep in mind, you can also do this with other nuts and seeds. Now, Share the word. Nut yogurt’s the new thing.
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About the author
As a writer for Spoon University at Penn State, Phil Massey loves food. From cacao nibs to cashew cheezecakes, Phil has a passion for vegan desserts. Chocolate, in particular, is his daily snack. You can find him on Instagram @philthatup.