![]() **Use a non-dairy yogurt starter, a high-quality vegan yogurt, or vegetarian probiotic capsules (enough to equal ~40 billion CFU in total). Use the full 2 cups if you’d like more of a regular yogurt consistency. *For a thicker, Greek yogurt consistency, use 1-1 ½ cups of water. It should keep for around 7-10 days in your fridge. Transfer cashew yogurt to your fridge to chill before serving with fruit, granola, etc.The longer you leave it, the tangier and thicker it will be. Leave it to ferment for about 7-8 hours, or overnight.Keep the jar around 110 degrees F - in your oven with the light on, wrapped in warm blankets or towels, or in an instant pot set to “yogurt” mode. Using a clean wooden or rubber utensil, mix in your yogurt culture or the contents of your probiotic capsules, then transfer to a clean glass jar and cover.If it heats past 110 degrees F, let it cool until it reaches this temperature so the probiotics aren’t killed off. Transfer the mixture to a non-reactive saucepan (like stainless steel) and slowly heat it to 110 degrees F (40 degrees C).Blend on high until the mixture is smooth and creamy, stopping to scrape down the sides a few times throughout. ![]() Once softened, add cashews to a high-speed blender with water (use 1 ½ cups for a thicker consistency or the full amount for more of a regular yogurt consistency).Alternatively, soak them in boiled water for 1-2 hours. Soak cashews in room temperature water overnight.2 cups raw cashews, soaked overnight ($3.44).Cost: $3.71 recipe | $0.46 serving Vegan Yogurt
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