This a tart and tasty yogurt. It kind of tatse like a greek yogurt that I use to eat when I was little. But the good part about this one is that it does not make you bloated looking :)

Recipe Directions

1) There is really no need to soak cashews because they loose a lot of their flavor if you do. Place cashews in a coffe ginder and process them into a powder.

2)Pour the cup of water into a blender and add the cashew powder. Blend until creamy.

3)Place cashew mixture into a glass jar, and cover mouth of jar with a towel of napkin.

4)Place the jar in a warm area or fill a large bowl with warm water and place it in there.

5) Check yogurt after 5 hrs. If a thick layer of curd has formed on top and a layer of whey at the bottom, then transfer it to the fridge. You may eat eat after it has been in the fridge for at least an hour. To eat just simply stir until the whey and curd have mixed.

Humanimal's Thoughts

By humanimal

This a tart and tasty yogurt. It kind of tatse like a greek yogurt that I use to eat when I was little. But the good part about this one is that it does not make you bloated looking :)

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How funny, I started a thread to find out if it was ok to use the bubbling thick gell my cashew soak water became... Now if I had only been here first!!! LOL

Cashew Yogurt... isnt' life good!!!

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mine was a little runny, too (maybe i didn't leave it in a warm enough spot?), but it yummy all the same. i'd added a little bit of lemon juice to give it a bit of tanginess.

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Just cashews and water? Would it be tasty if I added some blended fruit to it for flavor?

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This is amazing. THANK YOU! I've been searching for a raw yogurt recipe that was this easy. I didn't notice the "separation," but I could smell it and when I tried it I tasted it. I mixed it with fresh pureed/chopped peaches. YUM! And one person told me it tasted like sour cream, sooo I got two recipes in one.

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I did everything the recipe said (It wasn't that much!) yet it came out really runny. Is there something different I should have done? I just put it in the fridge to try and harden it some...

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should the warm area be dark?

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Yes very subtle separation. But you can also gently dip your ppon and tatse it to see if it is tart enough.

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I tried this out and am wondering if I did something awry. I didn't notice an obvious separation of curd at the top. Is it subtle?

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I finally got around to trying this. It was so easy. It turned out a little runnier than Greek yogurt, but it was definitely reminiscent of the flavor. It was great with sliced fresh fruit and raw granola. I think I'll be making this all the time. Thanks again!

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Alriiight, this is the first recipe I've tried from this site. I just set the connoction aside and feel great becuase I don't think I can mess this up.no heat in recipes=no chance for me to burn my food into inexistence.

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Thank you so much for this recipe. It is the simplest version I've seen. I'll have to try it asap.

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