Vegan Yogurt
This vegan yogurt is made with cashews and strawberries for a thick, creamy, tangy cashew yogurt that you will love. Perfect for breakfast.
Servings: 6
Calories: 274kcal
Ingredients
- 2 cups Raw Cashews (300g) Soaked for 1 hour
- 2 Tablespoons Lemon Juice Freshly squeezed
- ¼ teaspoon Sea Salt
- 1 cup Water (240ml)
- 2 Probiotic Capsules
- 2 cups Fresh Strawberries (300g)
- 1 teaspoon Vanilla Extract
- 2 Tablespoons Maple Syrup
Instructions
- Add raw cashews to a bowl. Pour boiling water from the kettle over the top of the cashews until they're completely submerged. Leave them to soak for 1 hour. After the cashews have soaked for 1 hour, drain them and rinse them.
- Add the soaked cashews to a blender jug along with lemon juice, sea salt and water. Blend until smooth.
- Pour the blended mix into a bowl.
- Open the probiotic capsules and empty the contents into the bowl. Mix in well with a silicon spatula or a wooden spoon.
- Cover the bowl with cheesecloth or a tea towel and secure it with a rubber band. Place into a cool dark place and let it sit for at least 12 hours and up to 24 hours.
- After 12-24 hours, remove the cheesecloth. You'll see that your yogurt has thickened. You can either enjoy this immediately (it's very much a vegan Greek yogurt consistency at this point) or continue with the recipe.
- Add the yogurt back to the blender along with fresh strawberries, vanilla extract and maple syrup. Blend until smooth.
- Serve with fresh fruit, nuts and granola and enjoy!
Notes
- Don't use a metal spoon to stir your probiotics into your yogurt. When you add the contents of your probiotic capsules to your yogurt mixture, stir it in gently with a silicon spatula or a wooden spoon. A metal spoon can kill the good bacteria from your probiotics.
- Your probiotic should not contain PREbiotics. This can interfere with fermentation and cause your yogurt to go bad faster.
- Let your yogurt activate for at least 12 hours and ideally 24 hours. Once you place the cheesecloth or tea towel over the top of the yogurt, place it into a dark cool place and let it activate for at least 12 but ideally 24 hours.
- Storing: Keep your yogurt stored in the fridge in a sealed container and enjoy within 5 days.
Nutrition
Serving: 1Serve (½ cup) | Calories: 274kcal | Carbohydrates: 22g | Protein: 8g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 105mg | Potassium: 378mg | Fiber: 2g | Sugar: 9g | Vitamin A: 6IU | Vitamin C: 30mg | Calcium: 32mg | Iron: 3mg