Yogurt without milk? Absolutely! This yogurt recipe uses cashews as the basis of a yogurt even a hardcore vegan can love.
“Making your own yogurt may seem daunting, but it is actually simple,” says Michelle Schoffro Cook, author of The Cultured Cook (New World Library). She adds that the sweetener in this vegan version is needed to feed the yogurt-making microbes, so “very little sugar is left in the final yogurt.”
2 cups raw, unsalted cashews
3 cups filtered water
1 tsp pure maple syrup or agave nectar
2 probiotic capsules or 1/2 tsp probiotic powder
1. Blend the cashews, water and syrup or nectar until smooth. Pour into a medium saucepan and heat over low heat until warm but not hot. Once it is lukewarm, pour the cashew milk into a clean, nonmetallic container such as a glass bowl or ceramic crock. (Metal containers can inhibit the culturing process.)
2. Add the contents of the probiotic capsules (discarding the empty shells) or probiotic powder to the cashew milk. Stir the ingredients together until combined.
3. Cover the container and let it sit undisturbed in a warm setting for eight to ten hours, or more if you prefer a tangier yogurt. Scoop out the thickened yogurt; reserve the whey for another use.
Yields 2 to 2 1/2 cups
Source: excerpted from The Cultured Cook. Copyright © 2017 By Michelle Schoffro Cook. Printed with permission from New World Library
