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