This vegan cashew yogurt is extra creamy and so easy to make! All you need are a few simple ingredients and a blender. We’re hooked!
Though green smoothies have long been my go-to breakfast, recently I started eating homemade granola, cashew milk, and fresh fruits for breakfast. Before green smoothies and turning to a plant-based diet, I had dairy yogurt, muesli, and fresh fruits nearly every morning.
Though cashew milk was yummy too, my morning bowls weren’t the same without the yogurt that coats the granola and the fruits. The cashew milk just makes a soggy mess in the bottom of the bowl.
Not willing to turn back to dairy yogurt and no vegan yogurt alternatives to be found in Cambodia, I decided to try and make my own. I tried to make coconut yogurt before and after a few failed attempts I gave up. I tried homemade coconut milk, creamy fresh coconut milk I bought on the market, and freshly blended coconut pulp from green coconuts. Though their taste wasn’t bad, they all separated in a creamy and watery layer.
Time to try something new…. Cashew yogurt! As promised in my previous post TROPICAL BREAKFAST BOWL WITH HOMEMADE CASHEW YOGURT AND GRANOLA, below you’ll find my easy recipe so you can start making your own, yummy vegan yogurt too.
VEGAN PROBIOTIC CASHEW YOGURT
Since we don’t have vegan cultured yogurts available in Cambodia, the first batch wasn’t 100% vegan - I used store-bought probiotic dairy yogurt to get my culture going. To keep things 100% vegan you can use the following if available to you: vegan cultured store-bought yogurt, probiotic capsules, or a yogurt starter.
Having made dairy yogurt before, I just used the same process and it worked straight away.
Ingredients (this makes about a 0.5L jar or 2 cups)
- 1.5 cups raw cashews, no need to soak
- 1.5 cups filtered water
- 2 T cashew yogurt from a previous batch or storebought cultured vegan yogurt
FYI: you can also use a probiotic capsule or a yogurt starter when making yogurt for the first time. After, you can just use some of your previous batch to keep things going.
In a blender, mix cashews and water until smooth. Cashews are soft nuts, so normally your blender shouldn’t have any problem blending the cashew and water until a smooth, thick, creamy cashew milk. However, if your blender doesn’t seem able to do the task, soak the cashew nuts first.
Transfer the cashew milk to a pot. Heat the cashew milk over low heat until just boiling. Turn off the heat when you see the first bubble bursting at the surface, Stir constantly. The heating of the cashew milk will already thicken the cashew milk to make sure the end product is a thick, creamy yogurt.
Pour the hot, thickened cashew milk into a clean jar. Let cool to 40C (104F) or to touch before adding 2 T cashew yogurt from a previous batch or storebought cultured yogurt. Stir well to mix.
Either put the lid of the jar loosely on top or use a cloth/coffee filter and rubber band. Let sit anywhere between 6h-24h at room temperature.
We live in a tropical climate, so I leave my overnight on the counter. For me, it then has the perfect tardiness and consistency. If you live in a colder climate you might have to find a warmer spot or use a yogurt maker if you have one. Another trick to create some heat is to put the jar in your oven just with the oven light on. Place close to the light and the light should generate enough heat to culture the yogurt! DO NOT TURN ON THE OVEN! ONLY TURN ON THE LIGHT!
Once the yogurt is to your preferred consistency and tardiness, take out 2 Tablespoon and transfer to another jar/container to start your next batch. Store both jars in the fridge!
FYI: After a while of reculturing the same yogurt, you might notice a slight difference in your texture and taste. If this happens, just start again from a store-bought yogurt, yogurt starter or probiotic capsule.
WISHING YOU ALL A HAPPY AND HEALTHY DAY ღ ღ ღ
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PICTURE(s) TAKEN WITH GOOGLE PIXEL 3 XL