by Rev. Chef Beth Love
Creamy, dreamy, smooth, and tangy – delicious yogurt made plant-based and oh so good for your gut!
Yield:
About 1 quart
Ingredients:
- 3/4 cup raw cashews
- 2 cups plain unsweetened soy milk, see note
- 2 tablespoons plain unsweetened plant-based yogurt with live cultures
Directions:
- Soak cashews 12–24 hours in about twice their volume of water. The longer soak is better as it more easily yields a creamy texture.
- Place soymilk in blender.
- Drain and rinse cashews and add to soymilk in blender.
- Process until smooth.
- Pour into half-gallon jar or other fermentation vessel that has plenty of head space for bubbling action. Cover the top of the jar with a nut milk bag, cheesecloth or other clean permeable cloth held in place with a rubber band. Or, use a fermentation lid with airlock.
- Culture in a warm place for about 8–12 hours. A shorter incubation time will yield milder yogurt, and a longer incubation will yield a tarter yogurt.
- Place in a container with a lid and refrigerate to chill. Serve plain, with fruit, on top of savory dishes, or use as a base for sauces and dips.
Notes, Substitutions, and Variations:
- Cashews do not require soaking. If you do not soak the cashews, the yield may be smaller and the yogurt will be richer and higher in fat.
- Be sure to use soymilk made with just soybeans and water. Additives could interfere with the culturing process.
- You can adjust the fat and calorie content by increasing or decreasing the proportion of cashews relative to the soymilk. The lowest fat version would be 100% soymilk, and the highest fat, richest version would be 100% cashews.
- Please do not cook this as you will kill the probiotics.