BREAKFAST

Vegan Yogurt – Loving It Vegan

This vegan yogurt is made with cashews and strawberries for a thick, creamy, tangy cashew yogurt that you will love. Perfect for breakfast.

Vegan yogurt topped with granola and sliced strawberries.

I love cashews. They can create all kinds of creamy dreamy deliciousness and they make the perfect base for this awesome vegan yogurt.

It’s thick and smooth, creamy and tangy with the ideal amount of sweetness, and the perfect mild tartness that any self respecting yogurt needs to have.

It makes a fabulous breakfast served with fresh fruit and granola, or a perfect snack at anytime of the day.

You don’t need any special equipment other than a blender. There’s no yogurt makers or instant pots required!

Ingredients You’ll Need To Make Cashew Yogurt

Ingredients to make vegan yogurt.

Ingredient Notes

  • Maple syrup – is entirely optional and just to add sweetness.
  • Strawberries – are also optional, or you can use different berries like raspberries or blueberries instead. Fresh or frozen fruit are both fine to use.
  • Raw cashews – form the base of this vegan yogurt and are an essential ingredient.
  • Lemon juice – should ideally be freshly squeezed for the best flavor.
  • Probiotic capsules – should be high quality, we recommend this one from Now Supplements.
Vegan yogurt topped with granola and sliced strawberries in a bowl with a spoon.

How To Make Vegan Yogurt

You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

  • Add raw cashews to a bowl. Pour boiling water from the kettle over the top of the cashews until they’re completely submerged. Leave them to soak for 1 hour. After the cashews have soaked for 1 hour, drain them and rinse them.
Two photo collage showing cashews added to bowl with hot water and soaked.
  • Add the soaked cashews to a blender jug along with lemon juice, sea salt and water. Blend until smooth.
Two photo collage showing soaked cashews, lemon juice, sea salt and water added to blender and blended.
  • Pour the blended mix into a bowl.
  • Open the probiotic capsules and empty the contents into the bowl. Mix in well with a silicon spatula or a wooden spoon.
Two photo collage showing blended yogurt mix added to bowl with probiotics and mixed in.
  • Cover the bowl with cheesecloth or a tea towel and secure it with a rubber band. Place into a cool dark place and let it sit for at least 12 hours and up to 24 hours.
  • After 12-24 hours, remove the cheesecloth. You’ll see that your yogurt has thickened. You can either enjoy this immediately (it’s very much a vegan Greek yogurt consistency at this point) or continue with the recipe.
Two photo collage showing bowl covered with cheesecloth for 12 hours and then uncovered.
  • Add the yogurt back to the blender along with fresh strawberries, vanilla extract and maple syrup.
  • Blend until smooth.
Two photo collage showing vegan yogurt added to blender with strawberries, vanilla extract and maple syrup and blended.
  • Serve with fresh fruit, nuts and granola and enjoy!
Vegan yogurt in a bowl topped with granola and sliced strawberries.

Recipe Tips For The Best Dairy Free Yogurt

  • Don’t use a metal spoon to stir your probiotics into your yogurt. When you add the contents of your probiotic capsules to your yogurt mixture, stir it in gently with a silicon spatula or a wooden spoon. A metal spoon can kill the good bacteria from your probiotics. So silicon or wood are safer.
  • Let your yogurt activate for at least 12 hours and ideally 24 hours. Once you place the cheesecloth (or tea towel) over the top of the yogurt, place it into a dark cool place and let it activate for at least 12 but ideally 24 hours.
  • Vegan Greek yogurt. For a vegan Greek yogurt, enjoy the yogurt as is, without blending in any berries, vanilla or maple syrup.
  • Storing. Keep your yogurt stored in the fridge in a sealed container and enjoy within 5 days.
Vegan yogurt topped with granola and sliced strawberries in a bowl with a spoon.

More Delicious Cashew Recipes

  1. Sliceable Cashew Cheese
  2. Homemade Cashew Butter
  3. Cashew Dressing
  4. Cashew Ice Cream
  5. Cashew Cream
  6. Homemade Cashew Milk

Did you make this recipe? Be sure to leave a comment and rating below!

Vegan yogurt in a bowl with granola and sliced strawberries.

Vegan Yogurt

This vegan yogurt is made with cashews and strawberries for a thick, creamy, tangy cashew yogurt that you will love. Perfect for breakfast.

Print
Pin
Rate

Course: Breakfast, Snack

Cuisine: American

Diet: Vegan

Prep Time: 15 minutes

Fermenting Time: 12 hours

Total Time: 12 hours 15 minutes

Servings: 6

Calories: 274kcal

Prevent your screen from going dark

Instructions

  • Add raw cashews to a bowl. Pour boiling water from the kettle over the top of the cashews until they’re completely submerged. Leave them to soak for 1 hour. After the cashews have soaked for 1 hour, drain them and rinse them.

  • Add the soaked cashews to a blender jug along with lemon juice, sea salt and water. Blend until smooth.

  • Pour the blended mix into a bowl.

  • Open the probiotic capsules and empty the contents into the bowl. Mix in well with a silicon spatula or a wooden spoon.

  • Cover the bowl with cheesecloth or a tea towel and secure it with a rubber band. Place into a cool dark place and let it sit for at least 12 hours and up to 24 hours.

  • After 12-24 hours, remove the cheesecloth. You’ll see that your yogurt has thickened. You can either enjoy this immediately (it’s very much a vegan Greek yogurt consistency at this point) or continue with the recipe.

  • Add the yogurt back to the blender along with fresh strawberries, vanilla extract and maple syrup. Blend until smooth.

  • Serve with fresh fruit, nuts and granola and enjoy!

Notes

  1. Don’t use a metal spoon to stir your probiotics into your yogurt. When you add the contents of your probiotic capsules to your yogurt mixture, stir it in gently with a silicon spatula or a wooden spoon. A metal spoon can kill the good bacteria from your probiotics. 
  2. Your probiotic should not contain PREbiotics. This can interfere with fermentation and cause your yogurt to go bad faster. 
  3. Let your yogurt activate for at least 12 hours and ideally 24 hours. Once you place the cheesecloth or tea towel over the top of the yogurt, place it into a dark cool place and let it activate for at least 12 but ideally 24 hours.
  4. Storing: Keep your yogurt stored in the fridge in a sealed container and enjoy within 5 days. 

Nutrition

Serving: 1Serve (½ cup) | Calories: 274kcal | Carbohydrates: 22g | Protein: 8g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 105mg | Potassium: 378mg | Fiber: 2g | Sugar: 9g | Vitamin A: 6IU | Vitamin C: 30mg | Calcium: 32mg | Iron: 3mg

DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan




Source link

Related Articles

Leave a Reply

Your email address will not be published.

Back to top button