Unsweetened Cashew Yogurt Recipe

Discover the process of making your own dairy-free yogurt with our Homemade Unsweetened Cashew Yogurt recipe. This guide provides a step-by-step approach to creating a plant-based yogurt alternative, ideal for those seeking vegan or lactose-free options. The recipe focuses on using cashews to create a rich, creamy base, and includes instructions for preparing your own yogurt culture. Perfect for both beginners and experienced home cooks, this recipe not only yields a nutritious and delicious yogurt but also offers an insightful look into the fermentation process.

Cashew Milk Ingredients

1 cup raw cashews, soaked overnight or boiled for 10 minutes
4 cups filtered water (plus more for soaking)

Yogurt Ingredients

4 cups homemade cashew milk
2 tablespoons tapioca starch
1 teaspoon locust bean gum
¼ cup coconut cream
1 batch homemade yogurt culture (see below for preparation)

Instructions

Soak the cashews overnight in water or boil them for 10 minutes to soften. Drain and rinse thoroughly.

Make Cashew Milk: Blend cashews with 4 cups filtered water until smooth. Strain through a cheesecloth or nut milk bag to remove solids.

Yogurt Base: In a saucepan, whisk together cashew milk, tapioca starch, and locust bean gum. Heat over medium heat, stirring constantly, until thickened (about 5-7 minutes). Remove from heat and stir in coconut cream. Cool to 110°F (43°C).

Mix in your homemade yogurt culture. Pour mixture into a sterilized container.

Incubate the yogurt in a warm place (around 110°F) for 8-12 hours. Longer incubation results in tangier yogurt. Avoid disturbing the yogurt during fermentation.

After fermentation, refrigerate the yogurt to halt the process. Yogurt will thicken more upon cooling. Once cooled, it is ready to enjoy!

Homemade Yogurt Culture

Ingredients

2 tablespoons store-bought vegan yogurt (with live active cultures)
1 cup homemade cashew milk

Instructions

Gently mix the store-bought yogurt with the homemade cashew milk. Keep the mixture at a consistent temperature of 110°F (43°C) for 6-8 hours in a yogurt maker or any incubator setup. Refrigerate the culture for a few hours before using it in your yogurt recipe.