Cashew-Hemp Yogurt
A creamy, tangy thick yogurt with a perfect protein blend
Servings: 6
Equipment
- blender
- Spatula
- Jar or covered container
Ingredients
- 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
Instructions
- 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.
Notes
I think it’s best to wait until the yogurt is finished culturing before you add any kind of sweetener. Taste it and decide if you need sweetener. If you eat yogurt with fruit, you may not need extra sweetener. If you do, consider a little dried fruit, or date paste or a couple drops of stevia liquid. Or blend up some fresh or frozen berries and add those to swirl in.