Cashew Nut Yogurt Recipe

Cashew Nut Yogurt

 

 

The importance of incorporating fermented foods like homemade vegan yogurt cannot be talked about enough! People who have health issues often have a need for eating good quality fermented foods to help the healing process of the gut begin.

 

This recipe is also vegan because regardless of whether you are vegan or not, dairy can be very inflammatory to the body for many people. This one is my personal favorite!

 

Ingredients:

¾ – 1 cup of cashews

1-2 pitted Medjool dates

1 capsule of a probiotic

water

1 mason jar

 

Tips:

You can soak your cashews prior to making this yogurt anywhere from a few hours to overnight. Soaking the cashews beforehand helps them be more digestible. You don’t have to do this step, but it is better if you do.

You also do not have to have the whole cashew, pieces are fine. (Buying them in pieces makes them a bit less expensive).

It is also easier if you chop up the dates into small pieces prior to putting them into the blender/food processor.

 

Steps:

 

  1. Put the cashews and dates in a blender/food processor. Blend the ingredients while slowly adding water to get your desired consistency. (Unlike the coconut milk, the consistency you have when you cover it is pretty much the same consistency it will be when it’s done fermenting.)

 

  1. Empty the blended mixture into a clean glass mason jar. Then add one capsule of a probiotic of your choice. Add the probiotic and stir it well.
  2. Cover the jar and wrap in kitchen towels so that it stays on the warm side. Leave it in a warmer area of your kitchen. Let it ferment for a minimum of 8 hours. The longer you let it ferment, the more sourish tasting it will get. To me, the ideal is around 18-24 hours. Then, when you are happy with it, place it in the fridge! You are all done!

 

The coconut milk recipe can be found here.

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