Vegan Cashew Yogurt
Vegan Cashew Yogurt, made dairy-free and without probiotic pills, or store-bought yogurt pack. Simply made with lemons for a natural yogurt culture starter. The beautiful thing about making this vegan yogurt is that no straining is required and it can be as thick or thin as you like your yogurt to be. If you experience lactose intolerance, this is the perfect yogurt recipe for you to add to meal planners and support your gut health.
Ingredients
215g raw cashews
35g pitted dates
30ml fresh lemon Juice
Fresh lemon half with rind
375g luke warm water, use less to get a thicker yogurt consistency
Directions
Soak the raw cashews in boiled water for about 45 minutes.
Drain the water and add the cashews to a sterilized blender together with the pitted dates, lemon juice and luke warm water.
Blend the contents well on high speed for about 2 to 3 minutes to get a smooth consistency.
Pour the cashew cream into a sterilized glass bowl and submerge the lemon half in the cashew cream.
Cover the glass bowl loosely with an oversized lid so the yogurt can breathe as the good bacteria from the lemon helps the cashew to ferment.
Transfer to an unused oven preferably overnight that's way you can use it during the day. Turn on the oven light and allow the cashew cream to ferment for at least 18 hours.
Remove the bowl with the cashew yogurt from the oven, cover with its right lid and transfer to the fridge for the consistency to thicken for a few hours or overnight.
Once the cashew yogurt has chilled and thickened, serve with fresh fruit, chia pudding, granola, chaikry, or as desired.
Next, try this Walnut Sunflower Yogurt.
