Probiotic Cashew Yogurt (Greek Style Paleo Yogurt)
Thick and tart dairy-free yogurt!
Nutrition Facts
Ingredients
Instructions
Submerge cashews in water add salt and soak for at least 4 hours.
Heat your oven to 100F. If you can’t set it to 100, pre-heat to lowest temp and turn off when it reaches 100F. Do not open.
Drain and rinse cashews. Place the cashews in the bowl of your blender.
Add in filtered water. Blend until smooth.
Open the two probiotic capsules into the blender, add in the gelatin. Blend again until smooth.
Transfer the mix to a sterilized quart-sized mason jar.
You can sterilize your jar by boiling it in water. Make sure to let it cool before adding in the yogurt.
Place jar, without the lid in the oven. Turn on the oven light.
DO NOT OPEN OVEN FOR 24 HOURS.
You may culture it as little as 12 hours, but I like the full 24 hours for a nice tart yogurt.
The sealed oven with the light will stay about 105F, perfect temperature to ferment the mix
After (12 to) 24 hours, remove the yogurt from the oven, stir well.
Cover it and let it chill in the fridge until completely chilled, at least 4 hours, best if left overnight.
Now it’s ready to enjoy.
It will be nice and thick. If you find it too thick or clumpy, use a spatula and dump it out into your blender and give it a whirl, it will smooth right out. If it separates a bit, stir to combine.
Want to see how it turns out?
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Continue Reading at Thecastawaykitchen →Chef's Notes
Recipe
When using psyllium husk blend 1/2 tsp psyllium husk powder with the cashews in the blender until smooth, then add in the probiotic before fermenting.
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Reviews from the Original Source
I rarely go back to rate a recipe or leave comments but this turned out absolutely amazing. Completely beyond expectations. I have given up on trying dairy-free yogurts because I think they are all just terrible and not worth the money. I had decided to just go without yogurt, period. But I have a 5 lb bag of raw cashews for other dairy-free recipes and I decided to give this a whirl. So easy, as long as you have the patience! I let it sit for 30 hours. It wouldn’t fool anyone who eats full-fat yogurt but it is a strong contender in competition with low-fat dairy yogurt.
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