This yoghurt is raw, vegan, gluten-free, full of probiotics & protein and is totally delicious.
It can be eaten for breakfast, with berries or drizzled on top of wraps for lunch, served with curries for dinner or made into a tasty frozen yoghurt for dessert!
The taste is tangy, with a subtle sweetness from the vanilla and maple syrup and a mild nuttiness from the cashews. It’s super easy to make and requires no fancy equipment or ingredients…
Raw Probiotic Cashew Yoghurt & Frozen Yoghurt
A delicious and very healthy yogurt that is raw, vegan and gluten-free. It's easy to make too!
Ingredients
- 230 g / 1 ½ cups raw cashew nuts, soaked for at least 1 hour in water
- 300 ml / 1 ¼ cup filtered water
- 2 tbsp maple syrup or raw honey
- 1 tbsp vanilla extract
- A pinch of salt
- ¼ tsp probiotic powder or contents of approx 2 probiotic capsules, I used Bio-Kult
For frozen yoghurt
- Optional flavourings such as pureed fruit, lemon zest, cocoa powder etc.
Instructions
- Drain and rinse the soaked cashew nuts and add them to a blender.
- Pour the rest of the ingredients into the blender and blend on high for about 5 minutes until the mixture is completely smooth and silky. No lumps should remain.
- Transfer the mixture into a bowl and cover with a clean towel, tea towel or muslin cloth.
- Keep in a warm place (I used the airing cupboard) for 24-28 hours, depending on how tangy you want it! It will be ready when the mixture looks foamy and is coming away from the sides of the bowls. It will also have a strong but pleasant tangy smell!
- When the yoghurt has fermented. Give it a good stir or mix again in a clean blender if needed. Transfer to a jar or container and keep in the fridge for up to 1 week.
To make frozen yoghurt
- If using added flavourings, stir in or blend with the yoghurt until well combined.
- Pour the mixture into a shallow freezer safe container and spread it out evenly. Secure the lid and place it in the freezer for an hour.
- After an hour, take the mixture out of the freezer and give it a good stir to break up any icy bits that may have formed and make the mixture nice and creamy.
- Place back in the freezer and allow to freeze completely (for at least another hour or overnight.)
- To serve, take the container out of the freezer and allow to sit at room temperature for 1 minute so it softens slightly. Scoop and serve!
Notes
Make sure the blender and mixing bowl have both been cleaned in the dishwasher or with warm soapy water and rinsed in hot water to sterilize.
What is your favourite flavour frozen yoghurt? I would like to try this with some raw cocoa powder for some chocolate froyo!
Linda Aulenti says
this is a good recipe. But please don’t blend in a blender any fermented product. Once something is fermented you now have LIVE bacteria. these little guys don’t like to be tossed around/cut up. they keep reproducing so it’s essential not to shake them up. Also, to make the next batch, just take 1/3 cup and add it in to the mixed ingredients. No need to keep using capsules or starters.
Jordan says
Could almonds be substituted for cashews? :)
Aimee says
I see no reason why not! The only difference should be a more almond flavour (obviously). Let me know how it turns out :-)
Skitch says
Do raw cashews have to be used in this recipe? Can roasted, or non-roasted but not classified as raw cashews be used?
Aimee says
Not roasted, just plain raw cashews (they might not say “raw” on the packaging but they should be uncooked or contain other ingredients) Otherwise the flavour will be very strong and salty!
Renee M Lilley says
If I already have cashew cream made, how much do you think I should use to make this?
Jade says
How much is one serving of this?
Ald says
Hello. Second time i did this recipe and followed to the dot. Yet mine stays slightly liquidy, doesnt foam and keeps the yellowish cashew color. What in the world am i doing wrong? I left after blending with not lumps in a plastic container open, with a strainers on top, covered wifh a dark cloth. About a day and a half later no foam and liquidy :( ideas? It is still edible but i realy would love a harder consistency.
Renee M Lilley says
This is what I just read online before coming to this site!
“Nondairy milks generally stay thin even after fermentation. They’re tangy like yogurt, but tend to be more pourable than spoonable. Thickening them, however, isn’t hard. Our master recipe uses arrowroot or cornstarch, but you can experiment with gelatin, pectin, cornstarch, agar powder or gums (locust bean or xanthan). Or enjoy them as they are in smoothies or poured over cereal.”
Carolina says
Hi! Have you tried to make a nutfree yogurt? Maybe with Fresh coconut … wondering if it’s the same procedure
Kristine says
Could this be done in a yogurt maker? I have an instant pot. Would you recommend not boiling on the yogurt function?
Aimee says
Hi Kristine, sorry I can’t be help here as I’ve never used a yoghurt maker or instant pot! I’m sure you could though. Please let me know if you try it and how you get on :-)
Karen says
Hi, I just made a batch last night in my just purchased yogurt maker. It turned out delicious and creamy. This is a really good recipe. I have only just started making our own nondairy yogurt, so this is my first try at cashew yogurt.
Billy says
This looks absolutely delicious! The pictures do a great job of showing the decadence of the yogurt, especially when frozen. I really want to try incorporating more probiotic foods into my kid’s diets and I think this is definitely going to have to be the route I take. Thank you so much for sharing this recipe!
Maria says
what is the difference between using probiotic powder and just letting it ferment on its own? is one better than the other? some probiotic powders are not recomended for kids, is the youghurt made with probiotic powder ok for kids?
liam says
You haft to use the probiotics they have the bacteria to make it ferment into fro-yo!
Danguole says
Hi, Aimee. I’ve just discovered your Pinterest boards and they look fabulous. One question: How to best filter the recipes to omit soy products? We are allergic. (I also can’t use foods in the garlic family but usually bump up the other seasonings.) Many thanks. Cheers, Danguole
Aimee says
Hi Danguole, thank you! Here are all my soy-free recipes: http://wallflowerkitchen.com/category/recipes/soy-free/ :-)
Breda says
Hi Aimee
After many failed homemade dairy free yoghurt attempts I tried this. It worked really well, though I used a yoghurt maker as I have one. Can you use some as a starter for the next batch? If so, how much would you recommend?
Thanks so much for posting :)
[email protected] says
Haha, “yogurt, for you Americans”, I actually prefer yoghurt. I came across a cookbook few months ago on probiotics and yoghurts and in order to make a homemade yoghurt, you use full fat coconut milk and store-bought plain coconut milk yoghurt, heat the coconut milk until a certain high temperature, mix in, pour the rest in sealed jar, place the jar in a very hot water, and allow the whole thing to ferment. Weird right? I’ve never had frozen yoghurt, but had a lot of yoghurts in different flavors. I really like the lime and/or blueberry yoghurts.
Sarah & Arkadi says
wow! making our own yogurt is something we have yet to attempt! great recipe!
Kelly says
Wow, I had no idea you could use cashew nuts to make yogurt – this is brilliant and looks delicious Aimee!
Helen @ Scrummy Lane says
I love how versatile cashew nuts are. This sounds amazing, especially the frozen version. You would never guess that it’s dairy-free!
Jane's Adventures in Dinner says
This looks so great! I’ve had a couple of yogurt failures but I’ll give it another go thanks to you.
Consuelo @ Honey & Figs says
Ohh I think I have that ramekin too ;–) Also, this fro yo looks beyond incredible! I cannot believe it’s vegan :O Pinning! And I hope you enjoy your weekend <3
Aimee says
Ooh snap! I have the same in pink too, no idea where I got them though. Anyway, thanks Consuelo :-) Hope you’ve had a wonderful weekend too!
Ala says
I love this so much! I saw it on my Facebook news feed and knew I *had* to Pin this right away. I mean, awesome vegan yogurt AND froyo without an ice cream maker? Sign me up for the summer sun! Thanks for sharing, Aimee!
Aimee says
Thanks Ala! The froyo is definitely going to be making quite a few appearances in my kitchen this summer… I’m already planning the different flavours in my mind :-)
narf7 says
This is a really amazing recipe. I can’t wait to give it a go. I am going to sub homemade non dairy kefir (using sesame milk and date syrup) for the probiotics and see how that works.
Aimee says
I would have liked to try it with kefir too but I couldn’t get hold of any. Please let me know how it turns out! Hope you enjoy :-)
whatjessicabakednext says
This is brilliant Aimee! Love a new healthy recipe to try out!
Monica says
I love cashew nuts. This sounds really tasty, Aimee, and great pics!
Aysegul - Ice says
Aimee.. This looks very healthy.
I do a lot of things with cashews but I have never seen this.
Photography is so good that I want to lick that spoon.. :P
Kristi @ Inspiration Kitchen says
Wow Aimee! I’ve never made yogurt or frozen yogurt! I think that needs to change! This looks delicious!
JJ says
I cannot believe you can make yoghurt out of cashews, so happy right now! I have been looking for a vegan but non soy yoghurt for a while, your recipe looks awesome, thank you for posting :)
Aimee says
It amazed me too, but it works great! Hope you get to try it, let me know how you get on :-)
Vicky says
Fabulous recipe!
Jessica Edmunds says
I love the frozen recipe it sounds delicious and really healthy!!
Kate - Gluten Free Alchemist says
Now that is a very versatile yoghurt, and very healthy too! And the ice cream looks very creamy. Very clever!!!!
Tamzin says
Those are two great recipes, both sound delicious thanks for sharing : )
Emma @ Fork and Good says
Ahh, this look brilliant. I am a bit of a fan of frozen yoghurt… sometimes more than ice cream if the mood takes me! Thanks for the recipe, looks easy to do, which is good news!