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 3 votes

This Homemade Cultured Cashew Yogurt is the perfect dairy-free replacement. It's tangy, incredibly creamy, and so easy to make. Plus, it's perfect for making parfaits, adding to smoothies, or topping on tacos. It also makes a deliciously creamy salad dressing base.

Pin Recipe

Prep Time 5

Resting Time 1

Total Time 1 5

Dietary DF, GF, Soy Free

Season(s) All Seasons

Difficulty Easy

Yield 2 Cups

Equipment

Clean Jar
Clean Linen or Cotton Cloth or Paper Towel
Elastic Band
Wooden Spoon
Measuring Utensils

Ingredients

▢ 2 cups Cashew Cream
▢ 1 teaspoon Pure Maple Syrup (or Honey)
▢ 1 Capsule Probiotics (30 - 50 Billion Organisms)

Instructions

To make cashew yogurt, you'll first need to make a batch of cashew cream. Not to worry, it's a simple process! Here's a step-by-step guide.
Add the cashew cream to a clean jar. Then, break open a probiotic capsule, pour the contents into the cashew cream and discard the cap. I find probiotic blends that have 30 - 50 billion organisms work best.
Next, use a wooden spoon or silicone spatula to stir in the pure maple syrup. Mix well to evenly distribute the probiotics.
Now, all you have to do is cover the mixture with a clean, breathable linen or cotten cloth. A piece of paper towel will also work in a pinch.
Secure your cloth over the jar with an elastic band and simply place the jar on the counter, where it won't be disturbed for 12 - 24 hours. The time can vary depending on how warm or cold your house is. It will get tangier more quickly the warmer it is.
If it is cold in your house, you can speed the process up by leaving it in the oven (turned off) with the light on for eight to twelve hours (or overnight). Make sure not to turn the oven on while your yogurt is in there. I find it helpful to leave a note near the knobs or buttons as a reminder so no one accidentally forgets to take it out.
You can taste your yogurt after 8 hours. If it is not tangy enough, leave it to keep fermenting. Once it is to your liking, remove the cloth, seal it with a tight-fitting lid and move it to the refrigerator to stop the fermentation process.

Notes

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

Keep your yogurt refrigerated in a well-sealed jar or container for 7 to 14 days. If you notice any green or pink mould forming, it has spoiled and needs to be tossed. It will also start to smell off once it is past its prime.

*Use a wooden spoon to stir, as metal can potentially react with the probiotics. If you don't have a small enough wooden spoon, you can also use a silicone spatula.

Nutrition

Total Servings : Tablespoons