Cashew Yogurt

Although there are a lot of dairy-free yogurts available in stores nowadays, many of them use ingredients I don’t tolerate well, like tapioca, cane sugar, and guar or xanthan gums. Making yogurt at home is easier than you think, and because it tastes so much better than store- bought, I make a batch a week for me and the kids. The small amount of maple syrup is essential for the fermentation process, but the yogurt will be sugar-free once the bacteria has used up the sugars. This is a plain, sour yogurt that’s delicious on its own, but I’ve added a variation if you want something sweeter. Note: You will need a yogurt maker, Instant Pot, or dehydrator for this recipe.

Cuisine

Modern

Course

Breakfast

Difficulty

Easy

Duration

more than 2 hours

Diet

Dairy Free, Low Carb, Low Sodium

Cooking Technique

Pressure Cook

Keywords

4 - 6 servings, breakfast, contributed, cook 12 hour, dairy free, dairy-free and gluten- free probiotic capsule, easy, filtered water, low carb, low sodium, modern, more than 2 hours, prep 30 min, pressure cook, pure maple syrup or light-colored raw honey, unflavored powdered gelatin, whole raw cashews

Prep Time

30 min

Cook Time

12 hour

Servings

4 - 6 servings

Ingredients

1 cup whole raw cashews
2 cups filtered water
1 1/2 teaspoons unflavored powdered gelatin
1 1/2 tablespoons pure maple syrup or light-colored raw honey
1 dairy-free and gluten- free probiotic capsule

Instructions

Bring a kettle of water to a boil. Place the cashews in a bowl and add enough boiling water to cover. Soak for 30 minutes, then drain, rinse, and drain again.
Place 1/2 cup of the filtered water in a saucepan and sprinkle the gelatin over the top. Set aside to let the gelatin bloom for 10 minutes.
Place the cashews in a blender with the remaining 1 1/2 cups filtered water. Blend on high speed until smooth, about 1 minute. Scrape down the sides if needed and blend again, until very smooth.
Place the saucepan with the gelatin over medium-high heat and bring to a boil, whisking constantly to dissolve the gelatin. Turn the heat to medium and add the cashew liquid. Heat the mixture, whisking constantly, until it reaches 120°F, about 5 minutes; do not let it boil.
Remove the pan from the heat and let cool to 110°F, about 15 minutes. Whisk in the maple syrup and the probiotic powder. Pour the mixture through a fine-mesh sieve into six clean 4-ounce jars and secure the lids.
Pour 2 cups of lukewarm water into the Instant Pot and place the wire rack at the bottom. Place the jars on the rack and secure the lid. Press the yogurt button and ferment for 12 to 16 hours. The longer you leave the yogurt, the sourer it will become.
Place the jars in the refrigerator for 4 hours, or up to 5 days, to allow the gelatin to set and the yogurt to thicken. Whisk the yogurt well for a creamy consistency before eating.

Notes

Variation: For fruit-flavored yogurt, stir in 2 tablespoons, per jar, of a fresh fruit puree of your choice before chilling in the refrigerator. My family loves strawberry, peach, blueberry, and banana-mango.

Previous Next