I have a hard time paying the price of dairy-free yogurt and then not liking it once I get it home. Do you have a favorite store bought brand? If you like yogurt, but have never tried making your own dairy-free yogurt, I hope you give this easy yogurt recipe a try.
You’ll need to allow time ahead to soak the raw cashews. I typically put them in a jar and fill the jar with water covering the nuts by at least two inches. They will expand a bit. This soaking allows the cashews to absorb some of the water and soften, so that they will blend very smooth. The soaking also releases the enzyme inhibitors that coat nuts and that helps them digest better and you to get the most nutrition out of them.
To culture the mixture, you’ll need a powdered probiotic. Some probiotic supplements will not culture, so if you take a capsulated probiotic powder, you can try it and see if it works. I use Probiotic Eleven found HERE. You can also find packets of dairy free yogurt starter at health food stores.
If you need nut free option, oat milk can be heated and thickened with a little oat flour or arrowroot, cooled a bit and then add starter. Continue as recipe indicates by keeping warm for several hours. You can also use all seeds or canned coconut milk instead of the cashews for nut free yogurt. There are options and they all taste a little different. So try some and see what you like.
- Jar or covered container
- 1 cup raw cashews soaked 2 hours
- 1/4 cup hemp seeds
- 1/2 cup filtered water
- 1 probiotic capsule opened or dairy-free yogurt starter
- Strain and rinse the cashews, add to a blender along with the hemp seeds and water. Blend on low speed, increasing speed up to high speed and blend until mixture is smooth. It will likely begin to warm up and may take a couple times of stopping and scraping sides to incorporate all the seeds.
- This water ratio will result in Greek style thickness. If you like thin yogurt add another 1/2 cup of water and blend until completely incorporated.
- Add the probiotic powder or starter to the mixture and blend quickly to combine.
- Pour mixture into a jar and cover. Place the jar in a warm environment, you want to keep the temporary steady at around 110 degrees. This can be done by warming your oven to 200 and turning it off, placing the jar wrapped in a towel inside and turning on the light. Keep the oven closed for 6-10 hours. A dehydrator or insta-pot can also be used to provide a controlled temperature for the culturing the yogurt.
- After culturing for that time, stir the yogurt and refrigerate to set. It will keep for several weeks.