Skip the grocery store shelves and make a DIY Coconut Cashew Yogurt at home. This coconut cashew yogurt recipe is calling your name. If you have a yogurt maker this is easy-peasy. If you don’t, never fear, we have other options for you.
Without a Yogurt Maker:
- Make sure all your tools are very clean before use.
- In a high-powered blender or food processor, blend cashews, water, coconut, probiotics (or culture) and sweetener and blend until smooth.
- Pour yogurt into your yogurt containers, and prepare to incubate using the method of your choice. Allow to incubate for about 6 to 12 hours. Yogurt will thicken slightly after it cools.
- Store in the refrigerator in an air-tight container.
Other Incubation Methods:
- Add yogurt into sterilized mason jars. Place jars into a small cooler. Fill cooler with hot tap water (the ideal temperature is 120 to 125°F) until jars are submerged but not floating. Close the lid and leave for 6 to 12 hours.
- Add yogurt to sterilized mason jars. Wrap jars with two kitchen towels, covering entire jars (top and sides) and leave in a warm place for 6 to 12 hours.
- Add yogurt to sterilized mason jars. Place jars in a roasting pan and place 1 cup of hot water in a pan. Cover with a kitchen towel. Place in an oven (that is turned off!!) with the light on. Leave for 6 to 12 hours.
- 1 cup cashews, soaked overnight and drained
- 2 cups water (filtered, distilled or coconut water)
- 1 cup coconut meat, fresh or frozen (no additives)
- 1 Tbsp (sweetener must be sugar based, such as maple syrup, to feed the fermentation. No stevia or monk fruit extract allowed)
- 2 probiotic capsules (lactobaciullus works best)
Ensure all your tools are very clean before making yogurt.
In a blender, combine all ingredients until very smooth.
Pour coconut-cashew mixture into yogurt maker. Ferment for 8-12 hours.
Chill in refrigerator.