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Cashew Yogurt

I love to experiment with making the best tasting dairy/gluten/sugar alternatives. I have tried every dairy free yogurt on the market, and 98% of them are BLECH. So I decided to play around with making my own at home. I have two favorites, this one and a coconut version which I'll share soon-ish. Super easy to make, easier on your tummy if you are lactose intolerant, and extra yummy if you use a real vanilla bean!

Image by Super Snapper

1 cup raw cashews soaked in water for 4 hours or overnight
1 probiotic
1 Tbsp lemon juice  
1 Tbsp maple syrup  
1 vanilla bean or 1 tsp vanilla  
Pinch of Himalayan pink salt  
1/2 -1 cup water

*Topping Ideas
Pears, apples, blueberries, raspberries, peaches
Hemp hearts
Whole grain O's
Gluten Free cereal


 Rinse soaked cashews and place into blender with lemon juice, maple syrup, vanilla and sea salt.
Blend and slowly add 1/2-1 cup of water until desired constancy.
Pour into a glass dish and empty probiotic over it. Mix with a NON METAL spoon.
Cover with a breathable cover (linen/cheesecloth) and place into unheated oven over night. In the morning it should be a bit frothy on top from the fermentation. Place into the fridge and when cold, add your toppings and devour!!

Use within 2-3 days.

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