Cashew Yoghurt

Jules Clancy

When I had my vegan week recently, I played around with both coconut and cashew ‘yoghurts’. And while the coconut yoghurt was good, I much preferred the flavour of this cashew number.

I was amazed how the tangy flavour developed during fermentation. Not quite as intense as dairy-based yoghurt but still super delicious!

Feel free to double of halve as you see fit. And make sure you sterilize your jars so you don’t end up with mould growing on top.

I used salted roasted cashews but raw unsalted could also be used (and will give a milder flavour)

makes 2 cups

  • 300 g roast cashews
  • 300 g boiling water
  • Yoghurt starter culture

1. Sterilize enough jars to hold 2 cups (I used 2x1cup) by either putting them through the dishwasher on a hot setting or popping them in the oven. Turning it on to 100C (212F) and letting it stay at temp for a good 15 minutes. Then turning off the oven and allowing to cool back to a temperature thats OK to touch (don’t fill super hot jars – they’ll crack). Meanwhile, soak cashews in plenty of water for at least 15 minutes.

2. Drain cashews and add to a food processor with the boiling water. Process until as smooth as you can get it (at least 5 minutes). Scrape down the sides as you go.

3. Add the yoghurt starter culture and pulse to combine.

4. Fill your cooled jars with the cashew mixture. Seal with a lid and keep somewhere warm for 2-4 days or until the yoghurt tastes tangy.
5. Keep in the refrigerator. If you get some white mould growing just scoop it off. But other coloured moulds should be discarded.

Notes

takes 30 minutes + a few days to ferment

Variations & Substitutions

Yoghurt Starter Cultures – In terms of a starter culture, you can either use a pinch of regular yoghurt starter culture powder, 2 probiotic capsules (remove capsule covers), 2 tablespoons yoghurt from a previous batch (or a comercial yoghurt) or 2 tablespoons whey (liquid from fermenting veggies or the watery liquid that collect in a dairy-based yoghurt).

different nuts – I like cashews because they’re soft and easy to get a good puree but there’s no reason why you can’t use any other nuts. Especially if you have a high powered blender or food processor.

nut-free – regular yoghurt.

Waste Avoidance Strategy

Keep all the ingredients in the pantry.

Prepare Ahead

Yes! Will keep in the fridge for 4 weeks or so (depends on how well you sterilize your jars!) Can be frozen.