Cashew Yogurt


  • 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
  • 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.
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