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This Homemade Cultured Cashew Yogurt is the perfect dairy-free replacement. It's tangy, incredibly creamy, and so easy to make. Plus, it's perfect for making parfaits, adding to smoothies, or topping on tacos. It also makes a deliciously creamy salad dressing base.
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When I first started making Cashew Yogurt, I couldn't believe how easy and delicious it is. It's naturally thick and creamy, so it doesn't require any additives or thickening agents. Plus, only 3 ingredients are needed!
This is a plain and simple unflavoured yogurt that's great for topping savoury dishes or adding natural fruits to flavour.
Is Cashew Yogurt Healthy?
Homemade Cultured Cashew Yogurt can be a healthy alternative for those who are dairy or lactose intolerant, as well as for those who eat a vegan or plant-based diet. It's a great source of probiotics that can contribute to gut health.
Health Benefits
Probiotic-rich. Cultured cashew yogurt is a great way to support gut health.
Source of protein. Cashews contain many essential amino acids, making them a good source of plant protein.
Mineral-rich. Cashews are also a great source of minerals, including magnesium, potassium, iron and zinc.
Healthy fats. Cashews are rich in healthy fats, especially oleic acid, which can help lower LDL (bad) cholesterol while increasing HDL (good) cholesterol.
Good source of energy. Cashews have a higher carbohydrate content than most nuts. Combined with their fat and protein content, they can help keep you full for longer. This also makes cashew yogurt a great addition to pre-workout smoothies and shakes.
Seasonal Benefits
Summer and spring are great times to enjoy this tangy yogurt as a cold and refreshing breakfast topped with granola and fresh fruit. It also makes a great side or topping to serve with summer dishes like tacos and barbecued baked potatoes.
Autumn and winter are great times to reap the benefits of cashews' healthy fats, carbohydrates, and protein. This yogurt is delicious topped on soup, oatmeal, and warm desserts like cobbler.
How to Make Cultured Cashew Yogurt
As mentioned above, this Cultured Cashew Yogurt is surprisingly simple to make! It only takes a few minutes of hands-on time and 8 - 24 hours to ferment.
What You Will Need
Equipment
- Clean jar to ferment your yogurt in.
- Clean linen or cotton cloth to cover the jar while fermenting. You want it be breathable.
- Elastic band to secure the cloth over the jar.
- Wooden spoon to stir the ingredients. Metal can potentially react with the probiotics.
- Measuring utensils for accuracy.
Ingredients
- Cashew cream offers a naturally thick and creamy yogurt base.
- Probiotic capsule is needed to culture the yogurt and create a tangy flavour. I find 30 - 50 billion organisms work best.
- Pure maple syrup feeds the probiotics and speeds up the fermentation process.
Step1: Make Cashew Cream
To make cashew yogurt, you'll first need to make a batch of cashew cream. Not to worry, it's a simple process! Here's a step-by-step guide.
Step 2: Add Probiotics
Add the cashew cream to a clean jar. Then, break open a probiotic capsule, pour the contents into the cashew cream and discard the cap. I find probiotic blends that have 30 - 50 billion organisms work best.
Next, use a wooden spoon or silicone spatula to stir in the pure maple syrup. Mix well to evenly distribute the probiotics.
Step 3: Ferment
Now, all you have to do is cover the mixture with a clean, breathable linen or cotten cloth. A piece of paper towel will also work in a pinch.
Secure your cloth over the jar with an elastic band and simply place the jar on the counter, where it won't be disturbed for 12 - 24 hours. The time can vary depending on how warm or cold your house is. It will get tangier more quickly the warmer it is.
If it is cold in your house, you can speed the process up by leaving it in the oven (turned off) with the light on for eight to twelve hours (or overnight). Make sure not to turn the oven on while your yogurt is in there. I find it helpful to leave a note near the knobs or buttons as a reminder so no one accidentally forgets to take it out.
Step 4: Transfer to Fridge
You can taste your yogurt after 8 hours. If it is not tangy enough, leave it to keep fermenting. Once it is to your liking, remove the cloth, seal it with a tight-fitting lid and move it to the refrigerator to stop the fermentation process.
My Top Tips
Use organic cashews to avoid harmful pesticides that may be sprayed on conventionally grown cashews.
Use a wooden spoon to stir, as metal can potentially react with the probiotics. If you don't have a small enough wooden spoon, you can also use a silicone spatula.
Storing
Keep your yogurt refrigerated in a well-sealed jar or container for 7 to 14 days. If you notice any green or pink mould forming, it has spoiled and needs to be tossed. It will also start to smell off once it is past its prime.
Ways to Use Cashew Yogurt
Add it smoothies like this Healthy Pineapple Smoothie.
Use it as a topping. I love using this tangy yogurt as a dairy-free sour cream replacement for tacos. It's also delicious topped on soups like cream of beetroot, roasted tomato or butternut squash. It also delicious topped on warm oatmeal.
Parfaits. This homemade cashew yogurt is delicious topped with granola and fresh fruit! I also love using it to make healthy peaches and cream.
Creamy salad dressing is another delicious use for this homemade yogurt. Simply add some oil or water, spices and a bit of salt. Shake it up and you have yourself a healthy homemade dairy-free dressing.
FAQs
Yes, cashew yogurt does go bad. If refrigerated, it usually lasts between 7 and 14 days. Make sure to keep it in a clean, well-sealed container to avoid contamination. If you notice any pink, green, or grey mould, it has spoiled. If it smells off, it also may have been contaminated or is past its prime
While some cashew yogurts claim to be low FODMAP, cashews themselves are a high FODMAP food. So, it is best to avoid eating this cashew yogurt if you are on a low FODMAP diet.
Yes, this cashew yogurt recipe is safe for dogs to consume in moderation. It can be an excellent source of probiotics for them. However, if you will be feeding it to your dog, be sure not to add any extra sweeteners, flavours, thickening agents or especially xylitol (which is highly toxic to dogs). If you have any concerns or if your dog may have allergies to certain foods, it's always best to check with your trusted veterinarian.
Yes, it is possible to freeze Cashew Yogurt. However, the texture may change when thawed. It may become more watery and less creamy. If you do freeze it, it is best to use it within 3 months.
Recipe Highlights
Dairy-free. This recipe is a delicious non-dairy substitute that's also suitable for plant-based and vegan diets.
Gut-loving. This cashew yogurt is cultured with probiotics, making it excellent for gut, immune and mental health.
Free of refined sugars. Made with a touch of maple syrup to start the fermentation process, this cashew yogurt is a delicious low-sugar option.
Naturally gluten-free. This recipe is naturally free of grains and gluten.
More Dairy-Free Staples
- Homemade Cashew Cream
- How to Make Coconut Milk
- Homemade Tigernut Milk
- How to Make Almond Milk
- Cashew Whipped Cream
- Homemade Naturally Coloured Icing
If you try this Homemade Cultured Cashew Yogurt, let me know how it turns out by leaving a comment and rating below. Also, make sure you're following along on Pinterest, Instagram, Facebook and Flipboard for more wildly nutritious recipes!
Homemade Cultured Cashew Yogurt
Print RecipeEquipment
- Clean Jar
- Clean Linen or Cotton Cloth or Paper Towel
- Elastic Band
- Wooden Spoon
- Measuring Utensils
Ingredients
- 2 cups Cashew Cream
- 1 teaspoon Pure Maple Syrup (or Honey)
- 1 Capsule Probiotics (30 - 50 Billion Organisms)
Instructions
- To make cashew yogurt, you'll first need to make a batch of cashew cream. Not to worry, it's a simple process! Here's a step-by-step guide.
- Add the cashew cream to a clean jar. Then, break open a probiotic capsule, pour the contents into the cashew cream and discard the cap. I find probiotic blends that have 30 - 50 billion organisms work best. Next, use a wooden spoon or silicone spatula to stir in the pure maple syrup. Mix well to evenly distribute the probiotics.
- Now, all you have to do is cover the mixture with a clean, breathable linen or cotten cloth. A piece of paper towel will also work in a pinch. Secure your cloth over the jar with an elastic band and simply place the jar on the counter, where it won't be disturbed for 12 - 24 hours. The time can vary depending on how warm or cold your house is. It will get tangier more quickly the warmer it is.If it is cold in your house, you can speed the process up by leaving it in the oven (turned off) with the light on for eight to twelve hours (or overnight). Make sure not to turn the oven on while your yogurt is in there. I find it helpful to leave a note near the knobs or buttons as a reminder so no one accidentally forgets to take it out.
- You can taste your yogurt after 8 hours. If it is not tangy enough, leave it to keep fermenting. Once it is to your liking, remove the cloth, seal it with a tight-fitting lid and move it to the refrigerator to stop the fermentation process.
Angela says
Hi. Where do you get a capsule of probiotic?
Michelle McCowan says
You can find them at any health food or supplement store 🙂
I like using this brand https://amzn.to/3qUzHwd, and here's the link if you're in the US https://amzn.to/3c7gT8B
Denise says
This came out really great! It has a slight lemony flavor, which I’m loving because I really wanted this recipe to work as a sour cream. But is that normal for it to taste lemony, or is that the tang factor of fermentation?There were also a couple of yellow tiny dots on top. Just wondering if I did it right. For the first attempt, super stoked. Thanks for the great tips!
Michelle McCowan says
Hi Denise! So glad to hear that your yogurt came out great 🙂 It is normal for it to have quite a tangy and slight lemony flavour. The tang comes from the lactic acid and is a sign that the fermentation went right! Also, the longer you let your yogurt ferment, the tangier it will get. So, once the tang gets to your liking, simply transfer it to the fridge to stop the fermentation process 🙂
I've never personally seen tiny yellow dots. However, if they look like small granules, my guess is that it could be a bit of yeast formation around some sugar particles, especially if you used coconut sugar or raw cane sugar. Which would be nothing to worry about. Another thing it could be from is heat. You do need some warmth for the fermentation process to work. However, exposure to higher temperatures can cause the top layer to turn thicker with a yellowish tint. Which again, is nothing to worry about. If that happens I just scrape the top part off. But, to prevent that from happening, you can place it in the oven without the light on, or if your kitchen gets quite warm, an undisturbed spot on your counter or a shelf.
If you see any pink/ruby or typical green or black mold colours forming, that's when you would definitely want to toss it!
I hope that helps, and am also stoked for you and your first batch!! ♡
Emmanuelle Occansey says
Hi there, I live in West Africa and the only probiotic I find are in liquid form. Will it work? Is there anything I should amend? Thank you
Michelle McCowan says
Hi Emmanuelle, I personally haven’t made the recipe with a liquid probiotic before, but I’m sure it will work just the same. So long as there is no flavouring, or ingredients in it that may spoil. Depending on how much you need to use, you could make the cashew cream a little thicker, reducing the water by the equivalent amount of probiotic liquid you will need to use. However, if it’s just a teaspoon to a tablespoon, it should still turn out nice and thick without adjusting the water. I hope that helps, and I hope it turns out well for you! 🙂
Irena says
Hi, I am hoping to make this recipe soon. I tried it from a different website, and there it required the cashews to be heated up to boiling, then adding the probiotics after cooling to 110F . Also, I didn’t have the best luck with the capsules (my cashew yogurt ended up so sour, had to throw it out). I wanted to try to mix with yogurt (as a starter) next time . Can I mix with another plant base d yogurt (e.g., coconut yogurt), if I don’t have cashew one on hand? Thank you for advice!
Michelle McCowan says
Hi Irena,
For this recipe, it is not recommended to heat the cashews. Simply adding the recommended amount of natural sweetener is enough to feed the probiotics. I haven’t tried using this particular yogurt as a starter or mixing it with any other yogurts, so I can’t say for sure if it will work or not. If the plant-based yogurt you would be adding is already cultured, it could make it too sour. You could, however, try adding pure coconut milk to make it go further, although it may change the consistency.
I hope that helps a little, at least. And I hope it turns out well for you!?
Irena says
Hi Michelle,
Thank you so much for your response! Last time I put 8 capsules of “Jarrow” brand; they were only 10 billion for 2 capsules; I was trying to reach 50 .. maybe it was too much?!). I will try to follow your recipe the way it is and see how it goes:). Thanks again!
Michelle McCowan says
No problem! I’m not familiar with the Jarrow brand, but yes, that could have been too much. If using a very high quality brand 20 - 30 billion will usually work just fine. I hope it works out for you next time 🙂
Doris says
Hola puedo usar yogurtera?
Michelle McCowan says
I personally haven't used a yogurt maker for this particular recipe but it should work just fine. It would be similar to keeping it in the oven with the light on, giving it more warmth. The concentrated heat may make a tangier yogurt, so you may not need to leave it as long.
Thanks for the question, Doris! I would love to know how it turns out if you give it a go 🙂
Cristal Dossous says
Hi! Thank you for sharing, can’t wait to try it ! Can I use some of this yogurt going forward to make more? Or do I have to use probiotics every time I make it ? Thank you
Michelle McCowan says
Hi Cristal! Yes, you can most definitely use some of this yogurt as a starter going forward. The cultures do weaken the longer it's stored in the fridge, so it's best to make another batch within about 4 days. Also, depending on how strong/weak the cultures are in your first batch, you may need to use up to half a cup of starter for the next. Thank you for the great question, and I hope you enjoy the yogurt! 🙂