Cashew Nut Yogurt
This is cashew nut yogurt recipe is the second in a series we presented in series about gut health. The importance of incorporating fermented foods like homemade vegan yogurt cannot be talked about enough! People who have health issues often have a need for eating good quality fermented foods to help the healing process of the gut begin.
This recipe is also vegan because regardless of whether you are vegan or not, dairy can be very inflammatory to the body for many people. This one is my personal favorite!
¾ – 1 cup of cashews
1-2 pitted medjool dates
1 capsule of a probiotic
1 mason jar
You can soak your cashews prior to making this yogurt for a few hours to overnight. Soaking the cashews before helps them be more digestible, you don’t have to do this step, but it is better if you do.
You also do not have to have whole cashew, pieces are ﬁne. (buying them in pieces makes them a bit more less expensive).
It is also easier if you chop up the dates into small pieces prior to putting them into the blender/food processor.
Put the cashews and dates in a blender/food processor. Blend the ingredients while slowly adding water to get your desired consistency.
Once cashews and dates are in a food processor, slowly add water while blending. Then continue to add water until you get your desired consistency. (Unlike the coconut milk, the consistency you have when you cover it is pretty much the same consistency it will be when it’s done fermenting.) Empty the blended mix into a clean glass mason jar. Then add one capsule of a probiotic of your choice. Add the probiotic and stir well. Cover and wait. Mix well. Then cover the jar and wrap in the kitchen towels so that it stays on the warm side. Leave it in a warmer area of your kitchen. Let it ferment for a minimum of 8 hours. The longer you let it ferment the more sourish tasting it will get. To me ideal is around 18-24 hours. Then when you are happy with it place it in the fridge! You are all done!
Coconut milk recipe can be found here.