Yogurt has always been my favorite dessert. Until I went vegan, I ate two yogurts every single day, one after my lunch and another one after my dinner. I don't eat yogurt as a dessert anymore because I only eat desserts once in a while because they are harder to digest after a big meal, so I prefer to eat sweet things at breakfast or as a snack.
When people want to go vegan, it's hard to give up dairy products because they're addictive, but fortunately there are so many non-dairy products available now and also so many recipes we can make at home.
We posted a soy yogurt recipe, which is made like regular yogurt and a coconut yogurt recipe, which is so quick and easy, but some of you don't consume soy and fresh coconuts are not easy to find in some places like Spain, besides, they're not always affordable, so we've made this new recipe using cashews instead. Hope you enjoy it!
Tips:
- We haven't made this recipe using other nuts, so we don't know if it would work. If you try other nuts, please leave a comment.
- If you don't add the probiotic supplements, your yogurt won't taste the same and it won't be so good for your gut either.
Looking for more recipes with cashews? Explore my recipes for Vegan Cashew Cheese, Cashew Milk, and Cashew Butter. These recipes have you covered with the deliciousness of cashews!
Simple Vegan Cashew Yogurt
Ingredients
- 2 and ⅔ cups unsalted raw cashews
- 1 and ½ cup water
- 4 tablespoon lemon juice
- ¼ teaspoon sea salt
- 3 probiotic supplements
Instructions
- Soak the cashews overnight.
- Drain them and place them in a blender with the rest of the ingredients (except the probiotic supplements) and blend until smooth.
- Place the yogurt in a bowl, add the 3 probiotic supplements (we need the probiotic powder, so empty the capsules). Mix well.
- Cover with a cheesecloth and let it sit in a dark, cool room for at least 12 hours. Then you can enjoy the yogurt or keeping it in the fridge until it's cold.
Nutrition
Did you make this recipe?
Please leave a comment below or tag a picture #simpleveganblog. We’d love to see what you cook!
Lisa says
Hi! Does the yogurt have to be refrigerated while it sits for 12 hours? I worry about it spoiling. Thanks!
Lee Weingast says
Hi Lisa, I'm pretty sure that it must sit at room temperature, or warmer (like in the oven with the light on) in order for the fermentation to occur. The cool temperature of the refrigerator would prevent fermentation.
Iosune Robles says
Thanks for your help 🙂
Iosune Robles says
Hi Lisa! It's better to let it sit in a dark, cool room but not in the fridge 🙂
Rita Katz says
Your instructions do not say in what to soak the cashews.
Iosune Robles says
Hi Rita! You have to soak the cashews overnight and then, drain them 🙂
Alecia says
Water 😉
Iosune says
Hi Alecia! Thanks for your comment 🙂 Have a nice day!
Didi says
The proportions are totally wrong. The cashew was granular and dry with the proportions mentioned. I had to add much more water.
Iosune Robles says
Hi! Proportions are correct 🙂 We have done it more than once and it works well! Sorry if it wasn't what you expected! If you want you can have a look at our other yogurt recipes: https://simpleveganblog.com/2-ingredient-vegan-coconut-yogurt/ and https://simpleveganblog.com/soy-yogurt/
lee says
I've made it according to the recipe/proportions and it's always come out great! There are some variations in the thickness that I think are due to differences in temperature during the fermentation.
Iosune Robles says
Thanks for your help 🙂
Lee Weingast says
Did you use raw or roasted cashews? The recipe calls for raw but I suppose it'd be granular if you used toasted nuts.
Iosune Robles says
Hi Lee! Raw cashews but feel free to use roasted cashews 🙂
Cindy Floyd says
Turns out great!! I add frozen berries at the end and sprinkle a little flax seed on top!
Wondering though how long you think it can be stored in the fridge, the nature of yogurt/sour cream/etc is to be “soured” so when would it actually go bad??
Iosune Robles says
Hi Cindy! Sounds so good, I love berries! I think it will last 1 week in the fridge 🙂 Have a nice day!
Lee Weingast says
Hi! How does the lemon juice affect the recipe? I have made cashew yogurt but have never added lemon juice before.
Iosune Robles says
Hi Lee! Feel free to make this recipe without the lemon juice 🙂 Hope you like it!
Paul says
didnt even answer the question
Stephanie says
Does this yogurt thicken at all, or is it runny?
Iosune Robles says
Hi Stephanie, you can see the texture in the pictures, it’s like a regular yogurt. Have a nice day!
Betty says
I love this recipe and will definitely try it! Is it OK that that I don't strain the cashew milk after blending and then simply use it directly to make the yoghurt? Thanks a lot!
Iosune Robles says
Hi Betty, I don't strain it after blending!
Hope you enjoy the recipe 🙂
Sarah says
I need yogurt for a vegan cake recipe. Do you think the probiotics are necessary in that case?
Iosune Robles says
Hi Sarah! Yes, I recommend using it. Have a great day!
Devon says
This technically worked in that it made yogurt with a nice texture, but it definitely needed more flavor. I added vanilla and strawberry jam to it and it seemed to taste better
Iosune Robles says
Hi Devon! Thank you for sharing your experience with us! This recipe is the baseline, then you can use your creativity to add the flavor you like the most! Have a nice day.
Karl says
How long will this last for in the fridge?
Iosune says
Hi Karl! Up to a week 🙂
Cejie says
Hi Iosune, I was wondering if you have found an Almond dairy free yogurt recipe yet.
Iosune says
Hi Cejie! No, I don't, sorry!
Alecia says
This link is to a recipe for Almond dairy-free yogurt. It doesn't taste nearly as good as this recipe though! But if you're looking for almond, it'll do 🙂
https://www.smallfootprintfamily.com/homemade-almond-milk-yogurt?epik=dj0yJnU9SHJHNmdvZWFUT3A1aUFRNHBqTXVYS3VQRkF1WW02Wnombj1kWEtwSkIzQnRKeXNlUVJvX09sLVNRJm09MyZ0PUFBQUFBRjB1QWg4
Iosune says
Hi Alecia! Thanks for your comment 🙂 Have a great day!
Mike Lasche says
I made the recipe. For the probiotics, I used three capsules of powder from the cheapest bottle of probiotics I could buy. The recipe turned out well. I was making the yogurt as an ingredient in Cold Avocado Soup. Since the soup recipe only required 4 TBSP of yogurt, I now have a lot of cashew yogurt remaining. Does anyone have good ideas on how to use it?
Iosune says
Hi Mike! You can eat it for breakfast with some granola and fruit or as healthy snack/dessert 🙂
Michael says
duh!