Ingredients
4
4 servings
- •1 ½ cups raw cashews
- •2 cups hot water
- •¾ cup cold filtered water
- •2 teaspoons lemon juice
- •⅛ teaspoon kosher salt
- •2 vegan probiotic capsules, minimum 50 billion CFUs
Instructions
- In a medium bowl, combine the cashews and hot water. Cover and soak the cashews for at least 4 hours, up to overnight. Drain the cashews and discard the soaking water.
- Add the drained cashews, cold water, lemon juice, and salt to a high-powered blender. Blend on high speed for 1 minute, until the mixture is completely smooth and creamy.
- Transfer the cashew mixture to a clean 16-ounce (455 G) glass jar. One at a time, open the probiotic capsules and pour the powder into the jar, stirring well with a non-metal utensil after each addition to evenly distribute.
- Loosely cover the jar with cheesecloth and secure with a rubber band or kitchen twine. Leave the yogurt to ferment in a cool, dark place for at least 12 hours, up to 24 hours. The longer it ferments, the tangier the yogurt will be.
- Transfer the yogurt to the refrigerator to cool completely, about 2 hours. Store in the fridge for up to 1 week.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 131
- Carbohydrate: 7g
- Fat: 10g
- Fiber: 0g
- Protein: 4g
- Sugar: 1g
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