Cashew Yoghurt

I was first introduced to Cashew Yoghurt in Deb Durrant’s Sweet Online course. This simple and easy to prepare recipe has changed my breakfasts. I definitely have a sweet tooth and enjoy chia see puddings, fruit salad and cashew creams or smoothies for breakfast. However sometimes I wanted something creamy but not the sweetness that usually goes with it. Cashew yoghurt is my answer.
img_6408.jpgIngredients:

  • 2 cup cashews
  • 1 cup filtered water
  • 4 capsules of acidophilus

Prior Preparation:

  1. Soak cashews in 2 cups of filtered water for 4 hours or over night

Directions:

  1. Drain and rinse the cashews.
  2. Blend cashews with 1 cup of filtered water until smooth and creamy.
  3. Open the acidophilus capsules and pour the content into the blender. Blend again to combine the acidophilus with the cashew cream. Discard the capsule cases.
  4. Pour cashew cream into a a yoghurt maker and leave for 5 – 10 hours.

IMG_6407I use an easiyo yoghurt maker. I pour boiling water into the easiyo thermos until it reaches the red shelf. I pour the cashew cream into the easiyo container, screw the lid onto the container and wrap newspaper around it. I then put this container into the thermos and leave for 5 hours. After 5 hours I then replace the original boiled water with new boiling water and again leave for 5 hours. After this second time I will taste the cashew yoghurt. If it still has a cashew taste I will once again replace the boiled water with new boiling water and leave again for 5 – 8 hours.IMG_6308
The acidophilus capsules I use are Solgar non-dairy acidophilus, as these can be used for fermentation. If you do not have Solgar non-dairy acidophilus check with the manufactures that the acidophilus capsules or powder can be used for fermentation.

I have also made the yoghurt with 1 cup of cashews and 1 cup of hazelnuts. The taste of the yoghurt has a hint of hazelnut and is a lot more tangy. I would love to hear what you think of this yoghurt.

In vibrant health, Vicki

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