Cashew Yoghurt

I don’t know why it took me this long to start experimenting with homemade vegan yoghurt but here I am after a few first batches and I am super excited. Made with raw cashews, and raw (unpasteurized), unfiltered apple cider vinegar, this creamy yoghurt turned out extraordinarily well for dipping fruits in or as even as a spread over toast. And it couldn’t be easier to make, the recipe is below.

#vegan #plantbased #glutenfree #cashews #probiotic #yoghurt

Cashew Yoghurt
Course: Basics
Cuisine: Vegan
Servings: 1 cup
Author: Maya Sozer
  • 2 cup raw cashews soaked in water overnight, drained and rinsed
  • 1 tablespoon raw unfiltered apple cider vinegar
  • 1 teaspoon maple syrup
  • 1/4 cup water
  1. Blend all the ingredients in a high speed blender until smooth.
  2. Transfer to a container with a lid, close the lid let it eat at room temperature for 4 hours.
  3. Put it in the fridge for at least 2 hours before serving.
  4. Serve with fruits.

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