Why Make This Recipe
Making unsweetened plain cashew and coconut yogurt at home is simple and rewarding. It gives you control over the ingredients and flavor, allowing you to enjoy a creamy and nutritious yogurt without added sugars. It’s a great dairy-free option for those who follow vegan or plant-based diets. Plus, the fermentation benefits your gut health with probiotics.
How to Make Unsweetened Plain Cashew & Coconut Yogurt
Ingredients:
- 1 cup raw cashews, soaked 4–6 hours (or overnight) and drained
- 1 cup unsweetened coconut milk (from a can) or light coconut milk
- 2–4 probiotic capsules with live cultures (or 2 tablespoons plain dairy-free yogurt as starter)
- Pinch of salt
- Optional: 1 teaspoon lemon juice or apple cider vinegar for extra tang
Directions:
- Soak the cashews in water for 4–6 hours, then drain them well.
- In a blender, combine the soaked cashews with coconut milk, salt, and your starter (probiotic powder or dairy-free yogurt). Blend until completely smooth.
- Transfer the mixture to a clean glass jar. If you are using probiotic capsules, open them and add the contents to the jar; swirl to combine everything.
- Cover the jar with a breathable cloth or a coffee filter, and secure it with a rubber band. Let it ferment in a warm place (around 105°F / 40°C) for 8–24 hours. Taste it after 8 hours and continue fermenting until you reach your desired tanginess.
- Once done, refrigerate the yogurt for at least 4 hours to thicken it. It will continue to thicken slightly as it chills.
How to Serve Unsweetened Plain Cashew & Coconut Yogurt
You can serve this yogurt in many ways. Enjoy it plain, top it with fruits, nuts, or granola for added flavor and texture. It can also be used as a base for smoothies or salad dressings. The options are endless!
How to Store Unsweetened Plain Cashew & Coconut Yogurt
Store the yogurt in an airtight container in the refrigerator. It should last for about 5-7 days. Always check for any signs of spoilage before consuming.
Tips to Make Unsweetened Plain Cashew & Coconut Yogurt
- Soaking the cashews properly is key for a smooth texture.
- Use good quality probiotics to ensure proper fermentation.
- Adjust the fermentation time based on how tangy you want the yogurt to be.
- Experiment with adding flavors like vanilla or spices if desired.
Variation
You can customize this yogurt by adding different flavors like vanilla extract, fresh herbs, or spices. You can also use other types of milk alternatives, such as almond or oat milk.
FAQs
1. Can I use roasted cashews instead of raw?
Roasted cashews can be too oily and may not yield the same creamy texture, so it’s best to use raw cashews.
2. How do I know when the yogurt is ready?
Taste the yogurt after 8 hours of fermentation. If it’s tangy enough for you, it’s ready. If not, let it ferment longer.
3. Can I freeze this yogurt?
Yes, you can freeze it in portions. Just note that it may change in texture after thawing, but the flavor will still be good.
