Ingredients
1 cup raw cashews
1 cup water
Description This creamy cashew yogurt is delicious alternative to dairy or soy yogurt. It is a good source of protein, iron, magnesium, and zinc as well as beneficial bacteria and enzymes.
It takes minutes to prepare. The incubation period is 8 to 24 hours depending how warm you keep it.
Instructions 1. Place cashews in blender and grind to a coarse powder. Add water and blend until smooth. It should have a consistency of heavy cream.
2. Pour mixture into a jar and place in warm location (70ºF to 100ºF). Cover with a light towel or napkin. Start checking the yogurt after 6 hours. First you should notice bubbles forming. When it has formed thick curd with a layer of liquid (whey) on the bottom, cover and transfer to refrigerator.
3. Chill for at least one hour. When ready to eat, stir the whey and cashew yogurt together.
Yogurt will keep refrigerated up to a week.
Note You can serve it sweet with fruit and/or granola or savory as part of a meal or salad. Use it like you would ordinary yogurt.
You can also experiment using other nuts and seeds instead of cashews.
Choose a place where the temperature will remain constant to incubate your yogurt. You can place the jar in a small cooler filled with warm water in the winter. Or on top of the pilot light in a gas stove. As long as the temperature in your house is at least 70ºF, you can place the jar anywhere. Keep in mind, the lower the temperature, the longer the incubation. At 70ºF, it will take about 20 hours.
1 cup raw cashews
1 cup water
Description This creamy cashew yogurt is delicious alternative to dairy or soy yogurt. It is a good source of protein, iron, magnesium, and zinc as well as beneficial bacteria and enzymes.
It takes minutes to prepare. The incubation period is 8 to 24 hours depending how warm you keep it.
Instructions 1. Place cashews in blender and grind to a coarse powder. Add water and blend until smooth. It should have a consistency of heavy cream.
2. Pour mixture into a jar and place in warm location (70ºF to 100ºF). Cover with a light towel or napkin. Start checking the yogurt after 6 hours. First you should notice bubbles forming. When it has formed thick curd with a layer of liquid (whey) on the bottom, cover and transfer to refrigerator.
3. Chill for at least one hour. When ready to eat, stir the whey and cashew yogurt together.
Yogurt will keep refrigerated up to a week.
Note You can serve it sweet with fruit and/or granola or savory as part of a meal or salad. Use it like you would ordinary yogurt.
You can also experiment using other nuts and seeds instead of cashews.
Choose a place where the temperature will remain constant to incubate your yogurt. You can place the jar in a small cooler filled with warm water in the winter. Or on top of the pilot light in a gas stove. As long as the temperature in your house is at least 70ºF, you can place the jar anywhere. Keep in mind, the lower the temperature, the longer the incubation. At 70ºF, it will take about 20 hours.
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