Yogurt has been the one non-vegan food that I have missed. Plain, tangy, thick, creamy vegan yogurt has been hard to come by. Many have sugars added, thickeners, unnecessary ingredients and come in endless plastic containers.
I decided to attempt my own yogurt after reading a few recipes and I’m super happy with the results so far! This recipe has room for variations for preference and taste.
2 cups raw cashews, soaked overnight
1.5-2 cups homemade or store bought unsweetened almond milk or coconut milk (water and rice milk do not work as well)
1-2 capsules of probiotic, I use PB8 brand (*OR 1/4 cup store bought non-dairy yogurt as your probiotic starter. I have not tried this yet but heard it also works)
Drain and rince cashews and add to blender. Pour in 1 cup of milk and blend. Continue to add milk until creamy, but not runny.
Open probiotic capsules and stir the powder in with a wooden spoon + mix well.
Pour cashew cream into 4-6 small glass jars, leaving some room (1-2inches) at the top for expansion. Cover the tops with secured cheesecloth.
Allow to rest/activate in a warm room (75 degrees and up) or a yogurt maker or in a gas oven (even when off, gas ovens are nice and warm inside) for 12-24 hours. For thicker, tangier yogurt, you can wait up to 48 hours. The liquid will thicken and expand, so be sure to leave room in your jars!
Remove cheesecloth, stir to blend and cover with jar lids. Refrigerate for 2-6 hours, yogurt will get even thicker when cooled. I’ve always eaten all of my yogurt with a matter of days, but can estimate 5-7 days in the fridge for freshness.
Serve with granola + fruit or stir in your favorite jam/jelly.