Cashew Yogurt is creamy, delicious, and the easiest thing ever to make! I like it even better than dairy yogurt!
How many of you can’t have dairy, or know you shouldn’t but crave it anyway? As I’ve been trying to reduce the dairy in my diet, I’ve been searching for good dairy-free substitutions. At some point, cashew yogurt came across my screen, and I’ve been making it for awhile now, using it whenever a recipe calls for yogurt. It’s so good that I decided I must share it with you.
This is a very basic cashew yogurt recipe. I originally got it from Nouveau Raw. It led me to discover a whole website of beautifully-photographed raw food!
This Cashew Yogurt recipe utilizes probiotics, living bacteria, the “good guys” that we need to have in our guts to help with digestion and strengthen our immune systems. They grow in cultured foods, such as this yogurt, when left sitting at room temperature. If we cook the food, we loose the benefits of the probiotics. That’s why it’s important to maintain a slightly warm but not-too-hot temperature while making your yogurt. I use a capsule of Natural Factors Ultimate Multi Probiotic with 12 billion active cells in each batch.
It’s also important that the containers you work with be very clean. You don’t want to be growing the wrong thing! Be careful to insert only clean utensils into your yogurt even after you’ve finished making and as you eat it.
Use pure, filtered water to make your yogurt, as chlorine could interfere with the fermentation process.
This yogurt is incredibly simple to make! Basically, you just soak cashews, whip it all up in a blender, and let it sit on the counter covered by a towel for a day or two!
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