Helppo Itse tehty cashewjogurtti
I am always looking for new ways to make dairy alternative yoghurt. I probably consume my own body weight in yoghurt on a weekly basis, however I am yet to find a good cashew milk based version. I have to say this recipe is crazy simple to make and, not only that, but by adjusting the amount of water you can make a thick greek style yoghurt.
I have served mine with a simple pineapple, papaya and mango compote, some fresh mint and a little chilli for a spicy kick.
If you like this maybe check out Easy Homemade Coconut yoghurt with strawberries, basil and chopped almonds , Homemade Baobab Coconut Yogurt with Caramelised Bananas and Toasted Oats or Mö Oat Yoghurt Bowl
Easy Homemade Cashew Yoghurt – makes 3 – 4 portions
200 g raw cashew, soaked overnight, drained and rinsed
1 tbsp freshly squeezed lemon juice
1/2 tsp vanilla powder or, even better, the seeds from a vanilla pod
2 dl/ 200 ml – 3 dl/ 300 ml water
1 tbsp maple syrup (optional)
3 vegan friendly probiotic capsules
Add the soaked cashews, lemon juice, vanilla and water to a blend. 200ml of water will give you a thick greek style yoghurt, add extra water if you are looking for a thinner consistency. If you prefer a slightly sweeter yoghurt add a little maple syrup. However you can always taste you finished yoghurt and add a little sweetener afterwards. Blend the cashew mixture until completely smooth. Open the probiotic capsules and sprinkle over your cashew mix. Use a wooden spoon to carefully mix in the probiotic powder.
Pour into a yoghurt maker and leave for 8 – 12 hours depending on how tangy you like your yoghurt. Alternatively, pour into a jar and cover with a clean breathable cloth. Leave in a warm dark place for 24 hours.
Once ready refridgerate. It should last 3 – 4 days.