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.
I buy my probiotic supplements from iHerb and they’re vegan. I love iHerb because I can buy some products it’s hard to find here in Spain and they are also so affordable. If you’re going to buy for the first time, you can use my coupon code: JWT081 and save 5 or 10$ on your first order and also they’ll give a little discount on my next order.
Simple Vegan Cashew Yogurt
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 6-8
- Category: Breakfast, Dessert, Gluten Free
- Cuisine: Vegan, Raw Vegan
Making non-dairy yogurt at home is so easy, besides, it’s healthier and tastes so good! We used unsalted raw cashews to make this delicious vegan yogurt.
Ingredients
- 2 2/3 cups unsalted raw cashews (400 g)
- 1 1/2 cup water (375 ml)
- 4 tbsp lemon juice
- 1/4 tsp 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
- Serving Size: 1/8 of the recipe
- Calories: 252
- Sugar: 2.8 g
- Sodium: 66.9 mg
- Fat: 19.8 g
- Saturated Fat: 3.5 g
- Carbohydrates: 14.1 g
- Fiber: 1.5 g
- Protein: 8.3 g
Did you make this recipe?
Please leave a comment below or tag a picture #simpleveganblog. We’d love to see what you cook!
What does this mean? ” Then you can enjoy the yogurt of keeping it in the fridge until it’s cold.” Do you refrigerate it after it has sat on the counter for 12 hours? How cool? I generally use a yogurt maker and this recipe looks wonderful, but I’m a tad confused….sorry :-/
Hi Suzy! It was a mistake, sorry! It’s “Then you can enjoy the yogurt or keeping it in the fridge until it’s cold.” You can eat it after it has sat on the counter or you can keep it in the fridge until it’s cold, like store-bought yogurts. Have a nice day!
I make peanut curd and almond/ brown rice curds at home . Both are delicious . Peanut curds set thick . Almonds give a watery curd so if you mix rice the consistency is thicker and this is really tasty .
Hi Shobha! Sounds great 🙂 Thanks a lot for your comment!
How cold of a room?
Hi Gwen! I make this recipe all year long, so it doesnt’ matter 🙂
Would you please name the probiotic used for this recipe? Thank you.
Above, if you look, there is a link to the probiotic used.
Thanks for your comment Jah 😉
Hi Dianna! I used this probiotic: https://www.iherb.com/Nutrition-Now-PB8-Pro-Biotic-Acidophilus-For-Life-120-Veggie-Caps/5930 🙂
Try using the best probiotics from Puradyme
Hi Veronika! Thanks a lot for your comment 🙂
How cool should the area be where this sits out? Our house ranges from 72 to 55 F depending on the time of day. Want to make sure I set this out at the right time. Thanks!
Hi Angie! The temperature is okay, I think it should work 😉 Have a nice day!
How long will the yogurt be good for? It sounds soo good and i would love to make a big portion
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Hi Sofie! I could last for up to a week. Have a nice day!
Do you know the carbs and protein content like the nutrition facts?
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Hi Jenny! You can see the nutritional facts in the recipe box now 🙂
Is the probiotic supplement necessary for making the yogurt thick? Or is it more of a nutritious ingredient?
Hi Tina! No, the probiotic is necessary for the bacteria. Have a nice day!
Instead of using probiotics, can you start this yogurt with a small amount other yogurt like with most yogurt recipes?
Hi Bruce! I’ve never tried it, but I think it should work 🙂
Logically there would be no reason not to use other yogurt as a bacterial starter for this yogurt.
Hi Diane! Thanks for your comment 🙂
Are you using lemon juice as the “sugar” the probiotic needs to cultivate?
Hi Jordan! No, I use it to get a bitter flavor 🙂
Can you put the mixture in the fridge with the cheesecloth over it or does it need to be on a counter/open air?
Hi Tessa! The probiotics need to be at room temperature. Have a nice day!
Can you use the same technique to make almond yogurt?
Hi Rhea! I’ve never made almond yogurt, so I don’t know, sorry!
Would you use this recipe in making your tzaziki sauce?
Hi Jen! Yes, you can use it. Any plant-based yogurt is okay 😉
I’ve just popped mine in fridge to get cold. Has a slight yeast smell like bread, is that normal? This is my first time. Thanks Tania
Hi Tania! It could have a strong flavor as any other yogurt or fermented food. Have a nice day!
What is the difference between this and cashew butter? And is the 1.5 cups of water for soaking the nuts or should that be added to the blender after soaking?
Hi Sarah! Cashew butter is higher in fat and it’s only made with cashews. You have to soak the cashews, discard the water and add 1.5 cups of clean water (with the rest of the ingredients) to the blender 🙂
Hello — I followed your link to iHerb, and it looks as though the probiotic you recommend has gelatin in it, so it is not vegan (please scroll all the way down on the page and you will see an answered question in regard to this). I just wanted to give you a heads up on that! Thank you for your beautiful recipe!
Hi! The probiotic is vegan and is not made with gelatin. There are other non-vegan probiotic supplements made by PB8, but not this one. If you read the ingredients it’s made with cellulose and water 🙂
Just made this and it comes out too tangy and fermenting for me. I even put in a little vanilla extract when making but it’s too strange tasting for me to eat. Not as pleasant as most store bought. Will try other recipes
Hi Nicole! I’m so sorry the recipe didn’t work for you, but it works. Have you used the same ingredients and followed all the steps? Maybe try to let it sit less time. Have a nice day!
Hello,
I love this vegan cashew yogurt. I have a question about substituting the water for cashew milk. I would appreciate your feedback on whether this would work.
Thank you so much, I just love your recipes!!!
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Hi Cynthia! Thanjs a lot 🙂 I think it should work, but I’ve never tried it myself, so I’m not sure. Have a nice day!
WHy do you not mix in the probiotic powder with the other ingredients? Also, do you ever double the recipe ? I’m anxious to make this !
Hi Carolyn! Because the bacteria in probiotics are delicate, so it’s better this way. No, I don’t, but it should work 🙂
I have probiotic capsules for myself, but I also have children’s probiotic powder. Would it be a bad idea to use the children’s powder instead? I just think that might be easier, since I have it anyway. If you think its fine, how much of it should i use? Thanks in advance.
Hi Naomi! I’ve never heard about children’s probiotic powder, so I don’t know, sorry!
I made this and it tastes salty. Reminded me more of cream cheese than yogurt which is great if I would have added less water and made it thicker. Besides that, great recipe!
Hi Eryn! Try to add less salt next time 🙂 Thanks for your comment!
Can I use rejuvelac instead of the probiotic and the water and hace the same effects? thanks
Hi Mat! I’ve never made it using rejuvelac, but I think it could work 🙂
Id love to try this recipe but could I use store bought cashew milk instead of making my own? Thanks Peg
Hi Peggy! Yes, of course. As long as it has no preservatives or nasty additives is okay 🙂
I have not made it yet, but am curious to know why you’re supposed to leave it in a cool, dark room. Normally, you’d have some heat on like a yogurt maker would, right? What is the difference? Thanks.
Hi June! I’m not sure, but it works 🙂 It’s also okay to leave it at room temperature, but it should be covered.
Can you make this with store purchased cashew milk, for example Silk unsweetened Cashew Milk? Thanks for the recipe.
Hi Mel! I’ve never tried it myself, so I can’t help you, sorry!
I just made this and it came out looking exactly as the photos above. The texture and taste are much more like ricotta cheese than yogurt. It was really good with blueberries and some maple syrup. It might work best as a sub for ricotta. My only disappointment is that it’s not yogurt-like at all
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Hi Sandy! I’m so sorry the recipe didn’t work for you, but our readers love it and it’s pretty similar to a plant-based yogurt. Have a nice day!
I made it and was delicious! Thank you 😘
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Hi Evi! Thank YOU 🙂 So glad you liked it!
Looks delicious but cashew is supposedly very bad for unhappy guts, as prone to fungus. Is adding probiotics enough to counteract that? Because would love to eat.
I find it very interesting that you add salt which typically kills bacteria and didn’t add sugar which feeds them. Is the purpose of the salt to add more sourness?
Hello! Would it work using a yogurt maker? Thank you 🙂