• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • Shop
  • About
  • Contact

Beet of the Wild

menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • Holistic Living
  • Shop
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter
  • ×
    Home » Vegan & Dairy-Free Recipes » Homemade Cultured Cashew Yogurt (Plain)

    updated: May 26, 2021

    Homemade Cultured Cashew Yogurt (Plain)

    Jump to Recipe Print Recipe

    This post may contain affiliate links. Please see our privacy policy page for details.

    This homemade cultured cashew yogurt is the perfect plant-based replacement! It's incredibly creamy, easy and versatile. Use it for baking, salad dressing, topping soup, pancakes and more!

    Homemade Cashew Yogurt served in individual cups with a spoonful of cashews spilled beside.

    I used to think making a plant-based yogurt would be a tedious process. But, to my surprise, it's just the opposite! Thankfully, during my Nutrition training, I learned an extremely simple way to make homemade, vegan yogurts. Needless to say, I haven't bought any yogurt since!

    This is an unflavoured, plain cashew yogurt. So, even though it requires a bit of natural sugar, it is not a sweet yogurt. It's perfect for adding to savoury dishes, making salad dressing and baking, or if you're on a low sugar diet.

    You can also use it as a base to turn it into any flavour of your liking.

    How to Make Cultured Cashew Yogurt

    Soaked cashews blend up so nice and creamy; they make the perfect plant-based yogurt. The best part is, it doesn't take much effort at all. Especially if you already have a batch of cashew cream whipped up!

    Either way, it only takes a few simple steps to make creamy cultured cashew yogurt.

    Step 1 - 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 and easy process! Here's a step-by-step guide.

    Step 2 - Add Probiotics & Natural Sugar

    Once you have a batch of cashew cream whipped up, add in your probiotics. I find 30 - 50 billion organisms work best. If your probiotics are in capsule form, break open the capsule and pour the contents into the cashew cream. Next, stir in a teaspoon of natural sweetener. I like using pure maple syrup, but any other unrefined sugar will work. I also should note, it does have to be a sugar, not a sugar substitute. In order for the fermentation process to work, sugar is needed to feed the probiotic bacteria.

    Step 3 - Ferment For 8 - 24 Hours

    Now all you have to do is cover the mixture with a clean, breathable linen cloth or paper towel. Secure your cover with an elastic band and simply place the jar on the counter where it won't be disturbed for 24 hours. To speed the process up, you can leave it in the oven with the light on for eight to twelve hours (or overnight).

    Once your cashew cream has fermented into yogurt, use it up right away or keep it refrigerated in an airtight container for up to 2 weeks.

    Ways To Use Your Homemade Cultured Cashew Yogurt

    There are many different ways you can use this homemade cashew yogurt!

    You can use it in place of sour cream for tacos and nachos. You can top your soups and oatmeal with it. It's also great for baking, turning into salad dressing, adding to smoothies and making yummy parfaits!

    Plus, you can use it as a base to turn it into any naturally flavoured, vegan yogurt of your desire!

    Recipes Using Cashew Yogurt

    • Healthy Pineapple Smoothie
    • Vegan Peaches And Cream
    • Creamy Vegan Butternut Squash Soup
    • Creamy Vegan Beet Soup
    Creamy cashew yogurt swirled in a cup centred in between a spoonful of spilled cashews and a latch jar.

    Is Cashew Yogurt Healthy?

    As long as you don't have a nut or mould allergy, homemade cultured cashew yogurt can provide some great nutritional benefits, especially if you eat a vegan diet!

    I also say homemade is always best! When you make something yourself, you know exactly what's in it. Plus, love is hands down the most nutritious ingredient you can add!

    And it isn't to say you can't find any clean dairy-free yogurts on the market; you most certainly can! It's a little more difficult, however. Many are filled with loads of sugar, preservatives, fillers, binders and gums. Hence why it's more often healthier, easier and cheaper to make your own.

    Homemade Cultured Cashew Yogurt Benefits

    Cultured foods are extremely beneficial for our health, and this creamy yogurt provides even more nutritional value thanks to cashews!

    Cashews

    Cashews have some great nutritional benefits, especially for those who eat a plant-based diet!

    Good Source of Protein

    Cashews are an excellent source of plant protein. They contain all the essential amino acids making them a complete protein.

    Good Source of Minerals

    Cashews are also a great source of minerals, including magnesium, potassium, iron and zinc.

    Healthy Fats

    Another great thing about cashews is that their fat content is 65% oleic acid (a monounsaturated oil known to provide protective benefits against heart disease and cancer)..

    Great Source of Energy

    Lastly, cashews have a higher carbohydrate content than most nuts! Combined with their high fat and protein content, this makes them a great food to eat before workouts and to keep you full longer.

    Organic Is Always Best!

    All that being said, it's important to buy organic whenever possible as many nuts grown in North America can be with sprayed glyphosate. Click here to learn more about the detrimental effects of glyphosate and the importance of choosing organic.

    Naturally Sweetened

    Just as I mentioned above, one thing I love about homemaking is that you have complete control over the ingredients you use. So, you can have peace of mind that you're providing your body with the most nutritious foods.

    Although this cashew yogurt itself is not sweet or sweetened, it does need some sort of sugar to feed the probiotics. This is how the fermentation process works. Thankfully, natural sweeteners work wonderfully well, so you don't have to use any refined sugars. I like using maple syrup the best for my cashew yogurt, but coconut sugar, date sugar, raw cane sugar, or any other natural sugar will work just as well.

    Immune, Brain & Gut-Loving

    One of the best foods for our guts and immune systems are live-cultured foods. They provide so many health benefits!

    For one, cultured foods offer our bodies beneficial bacteria. It's essential that we eat various fermented and live-cultured foods to ensure a balanced gut flora. If our flora (or microbiota) becomes out of balance, it can cause problems like yeast infections, acne, cravings, anxiety and brain fog!

    Our microbiome and gut health is directly connected to our overall health. It also plays a critical role in our brain function and mental health. So, keeping our flora healthy increases our chances of warding off harmful bacteria and pathogens, as well as depression, mental illness, and neurodegenerative disease.

    Eating naturally fermented foods and switching up your probiotic strain is a great way to keep that immune system and brain in tip-top shape!

    THIS RECIPE IS...


    • Gluten-Free
    • Vegan
    • Gut-Loving
    • Immune Supporting
    • Beneficial to Brain Health
    • Free of Refined Sugar
    • A Good Source of Protein

    More Recipes You Might Enjoy

    • How To Make Cashew Cream - A Complete Guide
    • Easy Homemade Pumpkin Purée
    • Chive Blossom Vinegar
    • Blue Majik Chia Pudding
    Cashew cream served into glass cups from a latch jar with a spoonful of spilled cashews in front.

    If you try this Homemade Cultured Cashew Yogurt, let me know how it was by leaving a comment and/or a rating below! And make sure you're following along on Pinterest, Instagram and Facebook for more wildly nutritious recipes!

    Cashew cream served into glass cups from a latch jar with a spoonful of spilled cashews in front.

    HOMEMADE CULTURED CASHEW YOGURT

    Recipe By : Michelle McCowan
    5 from 2 votes
    This Homemade Cultured Cashew Yogurt is simple to make and is the perfect dairy-free substitute!
    Pin Recipe Rate Recipe
    Prep Time 5 mins
    Resting Time 8 hrs
    Total Time 8 hrs 5 mins
    Dietary GF, Oil Free, Soy Free, Vegan
    Season(s) All Seasons
    Difficulty Easy
    Yield 2 Cups

    Ingredients
      

    • 2 cups Cashew Cream
    • 1 teaspoon Pure Maple Syrup / Coconut Sugar
    • 1 Capsule Probiotics (30 - 50 Billion Organisms)

    Instructions
     

    • Add 2 cups of cashew cream to a clean glass jar or container.
    • Break open one probiotic capsule of 30 - 50 billion organisms, and pour the contents into the cashew cream.
    • Add 1 teaspoon of maple syrup (or any other natural sugar) and mix well.
    • Cover the jar or container with a clean cotton cloth or paper towel and secure with a rubber band.
    • Next, place it in a spot where it won't be disturbed and allow it to sit at room temperature for 24 hours. Or, to speed up the process, place in the oven with the light on for 8 - 12 hours (or overnight).
    • You will be able to tell your yogurt is ready when natural air pockets form. It will be thick and creamy. The longer the it ferments, the tangier it will get. If you prefer it on the very tangy side, you can continue to let it ferment for up to 48 hours.
      Once your cashew yogurt has tanginess ofyour liking, use it up right away or keep it refrigerated in an airtight container for up to 2 weeks.

    Notes

    Store your leftover yogurt in the fridge, it will last up to two weeks!

    It is normal for some separation to occur. If liquid forms on the top of your yogurt, just give it a good stir!

    Nutrition

    Serving: 1Tablespoon | Calories: 90kcal | Carbohydrates: 5g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 2mg | Potassium: 107mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg
    Total Servings : 16 Tablespoons
    HAVE YOU TRIED THIS RECIPE?We love seeing your Beet of the Wild creations! Tag @beetofthewild on Instagram & use the hashtag #beetofthewild

    Murray, M., Pizzorno, J., Pizzorno, L. (2005) The Encyclopedia of Healing Foods. Atria Books, New York.

    USDA U.S. Department of Agriculture. (2019) Food Data Central - Cashew Nuts. https://fdc.nal.usda.gov/fdc-app.html#/food-details/170162/nutrients

    Posted by Michelle McCowan on October 1, 2019 Filed Under: All Recipes, Autumn Recipes, Breakfast Recipes, Gluten-Free Recipes, Homemade Cooking Staples, Spring Recipes, Summer Recipes, Vegan & Dairy-Free Recipes, Winter Recipes Tagged With: Cashews, Cultured Foods, Vegan, Vegan Yogurt, Yogurt

    Don't Miss These Fresh Recipes!

    A cream coloured smoothie in a milk bottle with the tip of a white and grey straw peaking above the rim.

    Vanilla Spice Adaptogenic Smoothie (With Ashwagandha)

    Homemade whipped cream swirled in an open latch jar with freshly used beaters of a hand mixer and a container of pink baking utensils behind.

    Maple Vanilla Cashew Whipped Cream (No Dairy)

    Reader Interactions

    Comments

    1. Angela says

      January 22, 2021 at 8:51 am

      Hi. Where do you get a capsule of probiotic?

      Reply
      • Michelle McCowan says

        January 25, 2021 at 12:51 am

        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

        Reply
    2. Denise says

      August 25, 2022 at 4:50 pm

      5 stars
      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!

      Reply
      • Michelle McCowan says

        August 26, 2022 at 3:21 pm

        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!! ♡

        Reply
    3. Emmanuelle Occansey says

      December 20, 2022 at 12:05 pm

      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

      Reply
      • Michelle McCowan says

        December 22, 2022 at 4:11 am

        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! 🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate This Recipe




    Primary Sidebar

    Welcome, Wild One!

    I'm Michelle,
    the recipe developer and photographer behind Beet of the Wild. I have an insatiable thirst for knowledge and a passion for all things health and wellness. I'm a huge believer in returning to our wild roots through simple, slow and natural living. With education in Holistic Nutrition, Elemental Yoga and Energy Medicine, my goal is to provide the utmost delicious and nutritious recipes, along with up-to-date wellness tips and information to keep you living your most vibrant life! Read More…

    Stay Connected

    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter
    • YouTube

    Don't Miss These Winter Recipes!

    A slice of homemade flatbread pizza loaded with roasted chickpeas, cauliflower and kale.

    Buffalo Chickpea Pizza

    A full gravy boat sitting beside mashed potatoes and tempeh.

    Easy Mushroom Gravy (Vegan, Gluten-Free & Soy-Free)

    Squares of flatbread stacked beside fresh rosemary and herbed oil.

    Grain-Free Flatbread

    A measuring spoon dipped in a bowl of pumpkin spice with cloves, allspice and cinnamon sticks dropped all around.

    DIY Pumpkin Spice

    TUNE INTO YOUR WILD SIDE

    A bowl of tigernuts soaking in water.

    Homemade Tigernut Milk (Horchata De Chufa)

    A sliced avocado lying open on a little pink plate surrounded by a variety of leafy greens, herbs and broccoli.

    Five Ways to Add More Greens to Your Diet

    DON'T MISS A BEET!

    3 reasons to Make Homemade Oat Flour ↡ 1. It’ 3 reasons to Make Homemade Oat Flour ↡

1. It’s Quick
2. It’s Cost-Effective
3. It’s More Nutrient-Dense 

Plus, I love using oats and oat flour in my winter baking because they circulate warmth while expelling cold and dampness!

Grab all the deets on the blog ↡
https://www.beetofthewild.com/easy-homemade-blender-oat-flour/
    If there’s one smoothie you’ll find me slurpin If there’s one smoothie you’ll find me slurping back in lower temperatures, it’s this Vanilla Spice Adaptogenic Smoothie 😋
 
Thanks to the warming notes of cinnamon and allspice, it's great for those chilly mornings. However, it’s the rich vanilla flavour that makes it so irresistible!

Especially when using @javasistersvanilla Vanilla Extract. It comes with the bean in, which gives it a stronger, more robust flavour, almost like you are using the bean itself! So. Dang. Delicious 👏

Add some extra lavishness and warmth to your smoothie by topping it with a sprinkle of cinnamon, and you will be in heaven ✨

The recipe is up on the blog!
Click the link in my bio to find it ↡
@beetofthewild
    2022, it's been a slice ✌️ As each year bring 2022, it's been a slice ✌️

As each year brings, 2022 brought many moments to be grateful for, a few new skills and lots of growth through both the struggles and triumphs. 2022, for me, was truly a year of tuning out to tune in. And I’m so excited to see what this next chapter brings.

Cheers to an even better 2023! 🥂

Happy New Year, wild ones ♡
    What’s your must-have holiday cookie? For me, b What’s your must-have holiday cookie?

For me, being a sucker for those warming spices, Gingerbread is at the top of that list. A close second to my Gran’s shortbread (which I still have yet to master a healthified version 🤞).

But, at least for now, I can count on these crunchy gingerbread cookies to satisfy my festive cravings.

Traditionally spiced with just the right amount of crunch, they taste just like the real deal. But, without the refined sugar, gluten and dairy ⛄️

Click the link in my bio to grab the recipe ↡
@beetofthewild

Happy holidays, wild ones ♡
    Follow on Instagram

    Footer

    • Instagram
    • Facebook
    • Pinterest
    • Twitter
    • Mail

    Home | About | Contact | Recipes | Nutrition Disclaimer | Photo & Recipe Policy | Privacy Policy | Subscription Agreement | Terms & Conditions

    Copyright © 2018 - 2022 Beet of the Wild.
    All Rights Reserved.