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…
📖 Recipe
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!
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!