I have been trying a variety of non-dairy yogurts with little to no success, and finally have something I am happy to share: a rich, creamy non-dairy yogurt with all that wonderful tang of true dairy yogurt. I love it for breakfast, topped with blueberries, a drizzle of honey or maple syrup, and hemp seeds for crunch.
The best thing is, it’s really easy! If you have a yogurt maker, it’s super simple. If you don’t, I’ll explain several other options for keeping the proper temperature to culture your yogurt. Unlike dairy milk that you have to boil and cool down, nut milk yogurt can go straight into the culturing container from the blender.
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vegan, gluten-free, low-sodium, reduced-sugar diets
migraine or low-tyramine diets
How to achieve 110F/44C:
- Electric yogurt maker
- Dehydrator (if you can place an item inside)
- Cooler filled with hot water bottles plus your culturing container
- Warm oven, place culturing container into pan of 110 water, then use lowest setting to maintain that temperature (tricky)
- Electric heating pad with towels on top of it and towels around the container
Notes: If there is colored mold on top when you finish culturing, throw out that batch and start over, making sure your container is super-clean next time. Probiotic capsules with streptococcus thermophilus yield the thickest yogurt. If you are not using a yogurt maker, invest in a digital food thermometer until you find a system that works for you. Don’t think that adding more capsules or starter yogurt will yield thicker yogurt, the culture needs room to grow. If you are using yogurt from a previous batch as the starter, you may find that you need to add a capsule once in a while, as sometimes the culture needs a boost.
Today’s post is part of our mission to help you rebuild your health through food and lifestyle choices. Look for posts on Mondays featuring gluten-free, sugar-free recipes made with healthy plant-based ingredients, Wednesday essays, and Friday giveaways (when available).
I love my Yogourmet, which I bought via Craigslist for about this price.
How to make cashew yogurt
- 2 cups cashews raw (225 g)
- 3 cups water (filtered or spring)
- 2 tbsp maple syrup organic
- 1 probiotic capsule OR 1 tbsp non-dairy yogurt with live cultures
- 2-4 tbsp chia seeds optional
- Soak the cashews in the filtered water overnight. Drain and rinse the cashews. Add to the blender with another 3 C. (750 ml) fresh filtered water.
- Blend on high for 3 minutes, adding in the maple syrup. If you have a regular (not high-speed) blender, blend for 5 minutes. The yogurt should be the perfect temperature after blending.
- Prepare your culturing container by washing it thoroughly in hot, soapy water, then rinsing it completely so there is no trace of soap remaining.
- Pour cashew mixture into the culturing container. Stir in the contents of the probiotic capsule, discarding the capsule itself. Cover and culture for 8-12 hours.
- If you'd like thicker yogurt, stir in the chia seeds, then refrigerate to thicken. You can try using other nuts for this, including almonds and sunflower seeds. You should always rinse nuts after soaking, here is an excellent explanation why to soak and rinse nuts, seeds, and grains.
- 199 calories (169 with chia seeds omitted
- 14 g fat
- 2 g saturated fat
- 7 g monounsaturated fat
- 3 g polyunsaturated fat
- 0 g trans fat
- 0 g cholesterol
- 6 mg sodium
- 226 mg potassium
- 14 g carbohydrate
- 3 g fiber
- 5 g sugars
- 7 g protein
- 6 Weight Watchers Points Plus