Cashew Yogurt Recipe By Tasty
CASHEW YOGURT RECIPE BY TASTY
If you're looking to save money on store-bought dairy-free yogurt, give these homemade versions a try! With gut-healthy probiotics and a delicious tang, you won't believe how easy these are to make.
Provided by Rachel Gaewski
Categories Breakfast
Time 18h10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a medium bowl, combine the cashews and hot water. Cover and soak the cashews for at least 4 hours, up to overnight. Drain the cashews and discard the soaking water.
- Add the drained cashews, cold water, lemon juice, and salt to a high-powered blender. Blend on high speed for 1 minute, until the mixture is completely smooth and creamy.
- Transfer the cashew mixture to a clean 16-ounce (455 G) glass jar. One at a time, open the probiotic capsules and pour the powder into the jar, stirring well with a non-metal utensil after each addition to evenly distribute.
- Loosely cover the jar with cheesecloth and secure with a rubber band or kitchen twine. Leave the yogurt to ferment in a cool, dark place for at least 12 hours, up to 24 hours. The longer it ferments, the tangier the yogurt will be.
- Transfer the yogurt to the refrigerator to cool completely, about 2 hours. Store in the fridge for up to 1 week.
- Enjoy!
Nutrition Facts : Calories 131 calories, Carbohydrate 7 grams, Fat 10 grams, Fiber 0 grams, Protein 4 grams, Sugar 1 gram
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- Cover the cashews with warm filtered water and let them sit on the counter for 4 hour or overnight. Rinse a few times, drain, and throw into the blender.
- Add fresh water to the blender and blend for 2 minutes on high until the cashews have completely broken down and the cashew milk gets a bit warm.
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