Cashew Coconut Milk Yogurt

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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. 

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