Go Back
+ servings
A little cup of creamy cashew yogurt, swirled to the top with another cup full and a larger jar behind, as well as a spoon of cashews spilling about.


This Homemade Cultured Cashew Yogurt is simple to make and is the perfect dairy-free substitute!
Print Pin
Prep Time: 5 mins
Resting Time: 8 hrs
Total Time: 8 hrs 5 mins
MAKES : 16 Tablespoons


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


  • 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.


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!


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
Have You Made This Recipe?Mention @beetofthewild or tag #beetofthewild!