Blend cashews with honey, vanilla and probiotics and ferment overnight for a tangy, creamy, homemade cashew yogurt.
If you’ve never made homemade yogurt, now’s the time to give it a try! Homemade yogurt is incredibly easy to make, and this dairy-free yogurt is naturally sweetened and easy on the digestive system.
To make this cashew yogurt, you’ll need just a pinch of probiotic powder – about as much as found in two typical probiotic capsules. This ingredient is necessary to ferment the cashew mixture into real, gut-healing yogurt.
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All you need is just five minutes of prep time, as well as patience as you set out the yogurt to ferment overnight. Start off by soaking raw cashews in filtered water for at least an hour, then drain them and rinse well. Add the soaked cashews to a blender along with fresh filtered water, raw honey, vanilla extract, salt, and probiotic powder, and combine until you get a smooth and creamy mixture without any lumps.
Pour the mixture into a large bowl and cover with a breathable linen tea towel. Find a warm place free of drafts to set the bowl for 24 hours. (Hint: You can place it right in the oven with the temperature switched off).
Check the yogurt after a day to see if it has properly fermented. If it has, it should have a tangy but pleasant scent. Transfer the yogurt into glass jars and store for up to five days in the refrigerator.
- To make this cashew yogurt vegan, simply swap out the raw honey for maple syrup.
- If you prefer a thicker, Greek-style yogurt, reduce the filtered water to 1 cup.
Creamy Cashew Yogurt
Creamy Cashew Yogurt
- Large bowl
- Tea towel
- Glass container
- 1 ½ cup raw cashew nuts, soaked in water for 1 hour, drained and rinsed
- 1 ¼ cup filtered water
- 2 T honey
- 1 T vanilla extract
- Pinch of salt
- ¼ t probiotic powder (approximately 2 probiotic capsules)
- Combine all ingredients in a blender on high speed. Blend for at least two minutes, or until the mixture is smooth and there are no lumps.
- Pour into a large bowl and cover with a tea towel.
- Place the bowl in a warm, dry place to ferment for at least 24 hours.
- Mix well, then transfer the yogurt to a glass container. Store in the refrigerator for up to five days.
(You’ll Also Love: How to Make Dairy-Free Coconut Yogurt)
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