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Dairy-Free Coconut Cashew Yogurt

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Learn how to make cashew yogurt from scratch. This cashew yogurt recipe combines cashews and coconut cream for a perfect silky smooth yet thick yogurt texture. You can make the creamiest vegan yogurt at home with only five ingredients.

Ingredients

  • 2 Cups Unsalted Raw Cashews
  • 1/3 Cup Lemon Juice
  • 24 Ounces Full Fat Coconut Cream
  • 1/4 Cup Maple Syrup
  • Yogurt Starter Cultures

Instructions

  1. Add your cashews to a glass bowl. Top with boiling water and let soak for 30 minutes.
  2. After you soak the cashews, drain and rinse with hot water.
  3. Combine all of the ingredients, except the starter cultures, in a blender and blend on high until smooth.
  4. Heat the mixture to 181° F in a glass container set over boiling water. If you have an instant pot, you can sterilize the mixture on the high yogurt setting.
  5. Allow the mixture to cool to 110° F, then add the starter cultures.
  6. Incubate. You have three options for incubating:
    1. Dispense the yogurt into jars and place the jars in a yogurt maker for 6-8 hours, then immediately refrigerate.
    2. Incubate the entire mixture in the instant pot container on the low yogurt setting at 107° F, then dispense into jars and refrigerate.
    3. OR you can dispense into jars,  incubate at room temperature for 12 hours, then immediately refrigerate.
  7. Chill yogurt in the fridge for at least 4 hours to solidify.
  8. Top with some fresh fruit, and enjoy!

Notes

*For yogurt starter cultures you can use a starter culture packet OR sub for 3 Tablespoons already made vegan yogurt

*This yogurt should keep in the fridge for approximately 14-21 days. 

*You must use raw cashews for a smooth texture