Description
Thick and tart dairy-free yogurt!
Scale
Ingredients
- 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)
Instructions
- Submerge cashews in water add salt and soak for at least 4 hours.
- 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.
- Drain and rinse cashews. Place the cashews in the bowl of your blender.
- Add in filtered water. Blend until smooth.
- Open the two probiotic capsules into the blender, add in the gelatin. Blend again until smooth.
- Transfer the mix to a sterilized quart-sized mason jar.
- You can sterilize your jar by boiling it in water. Make sure to let it cool before adding in the yogurt.
- Place jar, without the lid in the oven. Turn on the oven light.
- DO NOT OPEN OVEN FOR 24 HOURS.
- You may culture it as little as 12 hours, but I like the full 24 hours for a nice tart yogurt.
- The sealed oven with the light will stay about 105F, perfect temperature to ferment the mix
- After (12 to) 24 hours, remove the yogurt from the oven, stir well.
- Cover it and let it chill in the fridge until completely chilled, at least 4 hours, best if left overnight.
- Now it’s ready to enjoy.
- 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.
- At this point, you can mix in some coconut cream if you want to add more fat to your yogurt.
- Otherwise, put it back in the jar and store in the fridge.
- 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.
Nutrition
- Serving Size: 1/2 cup
- Calories: 166
- Fat: 12g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 7g