Easy Homemade Cashew Yoghurt

Easy Homemade Cashew Yoghurt

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.