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Probiotic Cashew Yogurt (Greek Style Paleo Yogurt)

  • Author: Cristina Curp
  • Prep Time: 10
  • Cook Time: 24
  • Total Time: 34 minutes
  • Yield: 3 cups 1x
  • Category: Sauces Sides
  • Method: Ferment
  • Cuisine: Yogurt


Thick and tart dairy-free yogurt!



  • 1 1/2 cups raw cashews
  • 1/4 tsp salt
  • 1 3/4 cup filtered water (more for soaking)
  • 2 probiotic capsules
  • 1 tbsp grass fed beef gelatin (you can use  psyllium husk to make it vegan, see notes)


  1. Submerge cashews in water add salt and soak for at least 4 hours.
  2. Heat your oven to 100F. If you can’t set it to 100, pre-heat to lowest temp and turn off when it reaches 100F. Do not open.
  3. Drain and rinse cashews. Place the cashews in the bowl of your blender.
  4. Add in filtered water. Blend until smooth.
  5. Open the two probiotic capsules into the blender, add in the gelatin. Blend again until smooth.
  6. Transfer the mix to a sterilized quart-sized mason jar.
  7. You can sterilize your jar by boiling it in water. Make sure to let it cool before adding in the yogurt.
  8. Place jar, without the lid in the oven. Turn on the oven light.
  10. You may culture it as little as 12 hours, but I like the full 24 hours for a nice tart yogurt.
  11. The sealed oven with the light will stay about 105F, perfect temperature to ferment the mix
  12. After (12 to) 24 hours, remove the yogurt from the oven, stir well.
  13. Cover it and let it chill in the fridge until completely chilled, at least 4 hours, best if left overnight.
  14. Now it’s ready to enjoy.
  15. It will be nice and thick. If you find it too thick or clumpy, use a spatula and dump it out into your blender and give it a whirl, it will smooth right out. If it separates a bit, stir to combine.
  16. At this point, you can mix in some coconut cream if you want to add more fat to your yogurt.
  17. Otherwise, put it back in the jar and store in the fridge.
  18. Perfect for smoothies, granola, parfaits, healthy baking etc!

Recipe Notes:

  • When using psyllium husk blend 1/2 tsp psyllium husk powder with the cashews in the blender until smooth, then add in the probiotic before fermenting.


  • Serving Size: 1/2 cup
  • Calories: 166
  • Fat: 12g
  • Carbohydrates: 8g
  • Fiber: 1g
  • Protein: 7g