Raw Cashew Yogurt
A delicious and nourishing recipe from my ‘New Roots’ cookbook from Sarah Britton.
1 cup / 150g raw cashews soaked for at least 4 hours
1 tablespoon of freshly squeezed lemon juice
2 teaspoons pure maple syrop
Pinch of sea salt
1 vanilla bean, split lengthwise, seeds scraped out and reserved
1 probiotic capsule, or enough to equal 20 billion active cells
- Drain and rinse the cashews and combine them in a blender with the lemon juice, maple syrup, salt, and vanilla bean seeds. Pulse to break up the cashews, with motor running pour in the water and blend until the mixture reaches your desire consistency (add more water for a thinner yogurt). Pour the cashew blend into a glass container.
- Open up the probiotic capsule and empty its contents into the glass container. Stir into the cashew blend with a nonmetalic spoon.
- Cover the container with a breathable material, such as muslin or a tea towel, and place somewhere warm. The fermentation can take anywhere from 6 to 24 hours, depending on the temperature of your environment (a warmer environment will mean less time). The yogurt is ready to eat when there are tiny bubbles forming and it has a pleasant tangy- sour scent. Use nonmetallic spoon to taste it – if you like the way it tastes. Enjoy it topped with berries, nuts and seeds, or cover with an airtight lid and refrigerated for up to 4 days.