Oh my new love, look what I made last night!
Who else makes Cashew Yogurt? It’s new to me and I absolutely LOVE it!!! I’ve been making my own cultured yogurt from goat milk starter for a few months now. But recently I wanted to try making a vegan yogurt for all those friends of mine that are vegan.
Coconut yogurt was an option and I’ve wanted to make it for a long time. However, the coconut is so hard to crack open I’m kind of scared of it! So I investigated an alternative and found this great recipe for cashew yogurt. It turned out amazing so I wanted to share it with all of you.
HOMEMADE PROBIOTIC CASHEW YOGURT [VEGAN]
2 cups of cashews, soaked for at least 8 hours (I soaked them overnight)
1/2 cup filtered water
Powder from 2 probiotic capsules
2-3 tbsp Grade B maple syrup
STEP 1 -> Soak the cashews in warm water for at least 8 hours (overnight).
STEP 2 -> Drain and rinse the cashews. Add them to a blender with the water and the maple syrup.
STEP 3 -> Add the blended cashews to a glass bowl. Sprinkle the probiotic powder on top of the cashew mixture then stir in with a wooden spoon.
STEP 4 -> Cover the bowl with muslin and leave it in a warm, dark place for 24 to 48 hours. Or, use your yogurt maker/warmer.
STEP 5 -> After 24 hours try the yogurt, it should have a foamy texture and taste slightly tart. You can leave it for another 24 hours if you like it a little tarter. At 48 hours the yogurt will have a strong sour taste.
Store the yogurt in an airtight glass container in the fridge. Enjoy!!!!
– Coach Connie
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