After experimenting the last couple of years with making my own yogurt, I have finally achieved the results I’ve been looking for! Not that my previous yogurt attempts weren’t tasty or enjoyable but, they were just missing that really nice thick and creamy texture. This recipe provides that along with my idea of the perfect balance between sweet and tart.
I think cashews were the missing ingredient all along. It’s really amazing what a cashew is capable of when it’s been soaked. They can not only be used to make yogurt, but for milk, sauces, ice cream, snack bars, candy…they are incredibly versatile. They also have a very mild taste so they are able to add texture and creaminess to dishes without that super nutty flavor that other nuts would add.
I honestly didn’t think this recipe would work at all. I thought the cashews would make the yogurt taste weird and that it would likely come out gritty and gross or slippery and gelatinous like some of the store purchased cashew yogurts. So I was incredibly happy to see the texture, how thick but fluffy it is, and the flavor is delicious. I sweetened mine with a small amount of pure maple syrup to help the bacteria grow. But you could use honey or maybe if you’d like it to be more tart, you could even try it without any added sweetener and see if the natural sugars from the coconut milk are enough to feed the bacteria. You could also add vanilla bean (from the pod not an extract) if you’d like vanilla yogurt.
Next I plan to experiment with fruit purees added to the yogurt while it’s warming and forgo other sweeteners, to see if I can come up with some flavored yogurts. For now though, I am perfectly happy with the way it is!
Cashew Coconut Milk Yogurt
*Makes seven 6 ounce servings
1 Cup of Organic Unsalted Cashews, soaked in filtered water with a pinch of sea salt for 3 1/2 hours
3 Cups of Full Fat Coconut Milk, I use the Arroy-D brand
The Contents of 6 Probiotic Capsules, I used Dr. Mercola’s (make sure the probiotic you choose is just probiotics and doesn’t have other gut supplements added)
2 Tablespoons of Pure Maple Syrup
2 teaspoons of Gelatin, I used Vital Proteins Beef Gelatin (does not have a flavor) I would guess you can also use a plant based gelatin, but I have not tried it so results may vary
Drain the cashews and rinse. Pat dry with paper towels. Add all of the ingredients to a high powered blender (be sure to only use the probiotic powder, do not add the whole capsule). Blend until very smooth. Pour into your yogurt maker (I use this one). Leave the lids off and drape a clean kitchen towel over the top. Allow to heat for 8 hours. Secure the lids and refrigerate over night.