Cashew-hemp Yogurt

  • 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.

    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 jar 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 several weeks.

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