Coconut Cashew Yogurt (Easy to Make!)

By
Morgan Shupe

Cashew-Coconut-Yogurt-Profile

Skip the grocery store shelves and make a DIY Coconut Cashew Yogurt at home. If you have a yogurt maker this is easy-peasy. If you don’t, never fear, we have other options for you.

Serves 4

Ingredients

  • 1 cup cashews, soaked overnight and drained
  • 2 cups water (filtered, distilled or coconut water)
  • 1 cup coconut meat, fresh or frozen (no additives)
  • 1 Tbsp sweetener (sweetener must be sugar based, such as maple syrup, to feed the fermentation. No stevia or monk fruit extract allowed)
  • 2 probiotic capsules (lactobacillus works best)

Preparation

  1. Ensure all your tools are very clean before making yogurt.
  2. In a blender, combine all ingredients until very smooth.
  3. Pour coconut-cashew mixture into yogurt maker. Ferment for 8-12 hours.
  4. Chill in refrigerator.

If you don’t have a yogurt maker:

  1. Make sure all your tools are very clean before use.
  2. In a high-powered blender or food processor, blend cashews, water, coconut, probiotics (or culture) and sweetener and blend until smooth.
  3. Pour yogurt into your yogurt containers, and prepare to incubate using the method of your choice. Allow to incubate for about 6 to 12 hours. Yogurt will thicken slightly after it cools.
  4. Store in the refrigerator in an air-tight container.

Alternative Incubation Methods:

  • Add yogurt into sterilized mason jars. Place jars into a small cooler. Fill cooler with hot tap water (the ideal temperature is 120 to 125F) until jars are submerged but not floating. Close the lid and leave for 6 to 12 hours.
  • Add yogurt to sterilized mason jars. Wrap jars with two kitchen towels, covering entire jars (top and sides) and leave in a warm place for 6 to 12 hours.
  • Add yogurt to sterilized mason jars. Place jars in a roasting pan and place 1 cup of hot water in pan. Cover with a kitchen towel. Place in an oven (that is turned off!!) with the light on. Leave for 6 to 12 hours.
Morgan Shupe
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