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–+ servings
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
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This homemade cultured cashew yogurt is the perfect dairy-free replacement. It's incredibly creamy, easy and versatile. Use it for baking, salad dressing, topping on top, pancakes and more!
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Prep Time 5 minutes
Resting Time 8 hours
Total Time 8 hours 5 minutes
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
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