Cashew Yogurt Recipes

CASHEW YOGURT RECIPE BY TASTY

Cashew Yogurt Recipe by Tasty image

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

Ingredients

1 ½ cups raw cashews
2 cups hot water
¾ cup cold filtered water
2 teaspoons lemon juice
⅛ teaspoon kosher salt
2 vegan probiotic capsules, minimum 50 billion CFUs

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

CHICKEN WITH YOGHURT AND CASHEW NUTS

Chicken with Yoghurt and Cashew Nuts image

This recipe makes a mild and creamy chicken curry. The quantities here serve four to six people.

Provided by Food Network

Categories main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

3 tablespoons vegetable oil
1 teaspoon mustard seeds
1 onion, finely chopped
1 (1/2-inch) piece fresh ginger, peeled and finely sliced
4 tablespoons cashew nuts
6 cloves garlic, peeled and left whole
2 green chiles, left whole, pricked with a knife
Kosher salt
1 1/2-pounds chicken pieces (drumsticks and thighs), skin removed
9 ounces plain yogurt
3 1/2 ounces water
12 curry leaves*
1 teaspoon garam masala
1 teaspoon ground fennel seeds
Juice of 1/2 lemon

Steps:

Heat the oil in a nonstick pan. Add the mustard seeds and fry for 20 to 30 seconds, or until the mustard seeds start to pop. Caution: Keep the pan well away from your face and eyes.
Be careful of the popping seeds and the splatter of oil.
When the mustard seeds have popped, add the onion, ginger, and cashew nuts and fry for 4 to 5 minutes, or until the onions are golden brown. Add the garlic, green chiles, and salt, and fry for 1 to 2 minutes, stirring often, or until the garlic has softened. Add the chicken pieces, and fry for 5 to 6 minutes, or until golden brown. Add the yogurt, stir well and bring the mixture to a boil. Reduce the heat until the mixture is simmering, then cover the pan with a lid and simmer, stirring occasionally, for 10 to 15 minutes. Add the water, stir well, then cover the pan again, and simmer the mixture for another 15 minutes, or until the chicken is tender and the sauce has thickened. Add the remaining ingredients, stir well, and continue to cook for 2 to 3 minutes, or until the mixture has warmed through. Serve immediately.

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