Cashew Yogurt
By :Danielle Walker
Print Recipe
Although there are a lot of dairy-free yogurts available in stores nowadays, many of them use ingredients I don’t tolerate well, like tapioca, cane sugar, and guar or xanthan gums. Making yogurt at home is easier than you think, and because it tastes so much better than store- bought, I make a batch a week for me and the kids. The small amount of maple syrup is essential for the fermentation process, but the yogurt will be sugar-free once the bacteria has used up the sugars. This is a plain, sour yogurt that’s delicious on its own, but I’ve added a variation if you want something sweeter. Note: You will need a yogurt maker, Instant Pot, or dehydrator for this recipe.
Votes: 1
Rating: 5
Rate this recipe!
Course Breakfast
Cuisine Modern
Difficulty Easy
Cooking Technique Pressure Cook
Main Ingredient Cashews
Prep Time 30 minutes
Cook Time 12+ hours
Servings
4 - 6 servings
Ingredients
  • 1 cup whole raw cashews
  • 2 cups filtered water
  • 1 1/2 teaspoons unflavored powdered gelatin
  • 1 1/2 tablespoons pure maple syrup or light-colored raw honey
  • 1 dairy-free and gluten- free probiotic capsule 50 billion IU, discard the capsule casing
Course Breakfast
Cuisine Modern
Difficulty Easy
Cooking Technique Pressure Cook
Main Ingredient Cashews
Prep Time 30 minutes
Cook Time 12+ hours
Servings
4 - 6 servings
Ingredients
  • 1 cup whole raw cashews
  • 2 cups filtered water
  • 1 1/2 teaspoons unflavored powdered gelatin
  • 1 1/2 tablespoons pure maple syrup or light-colored raw honey
  • 1 dairy-free and gluten- free probiotic capsule 50 billion IU, discard the capsule casing
Votes: 1
Rating: 5
Rate this recipe!
Instructions
  1. Bring a kettle of water to a boil. Place the cashews in a bowl and add enough boiling water to cover. Soak for 30 minutes, then drain, rinse, and drain again.
  2. Place 1/2 cup of the filtered water in a saucepan and sprinkle the gelatin over the top. Set aside to let the gelatin bloom for 10 minutes.
  3. Place the cashews in a blender with the remaining 1 1/2 cups filtered water. Blend on high speed until smooth, about 1 minute. Scrape down the sides if needed and blend again, until very smooth.
  4. Place the saucepan with the gelatin over medium-high heat and bring to a boil, whisking constantly to dissolve the gelatin. Turn the heat to medium and add the cashew liquid. Heat the mixture, whisking constantly, until it reaches 120°F, about 5 minutes; do not let it boil.
  5. Remove the pan from the heat and let cool to 110°F, about 15 minutes. Whisk in the maple syrup and the probiotic powder. Pour the mixture through a fine-mesh sieve into six clean 4-ounce jars and secure the lids.
  6. Pour 2 cups of lukewarm water into the Instant Pot and place the wire rack at the bottom. Place the jars on the rack and secure the lid. Press the yogurt button and ferment for 12 to
16 hours. The longer you leave the yogurt, the sourer it will become.
  7. Place the jars in the refrigerator for 4 hours, or up to 5 days, to allow the gelatin to set and the yogurt to thicken. Whisk the yogurt well for a creamy consistency before eating.
Recipe Notes

Variation: For fruit-flavored yogurt, stir in 2 tablespoons, per jar, of a fresh fruit puree of your choice before chilling in the refrigerator. My family loves strawberry, peach, blueberry, and banana-mango.

8 replies
  1. Erica Ballif
    Erica Ballif says:

    This recipe came up in the vegan section and this calls for gelatin which isn’t vegan or vegetarian.

  2. Jen
    Jen says:

    Sub a vegan getalin (agar) and it would be fine. I have my first batch fermenting…fingers crossed.

  3. Instant Pot
    Instant Pot says:

    Hi Erica,

    Thank you, we have corrected it to reflect the use of gelatin.

    As Jen stated you can substitute a vegan “gelatin” like agar to thicken the cashew yogurt instead.

  4. Jamie Roberts
    Jamie Roberts says:

    This still comes up when searching for vegan recipes. Using gelatin and honey, it is anything but vegan. Please remove it from the search queue.

  5. Instant Pot
    Instant Pot says:

    Updates are not instantaneous. We apologizes for the current confusion and we have corrected it, we appreciate your patience.

    Honey isn’t vegan but maple syrup is which Danielle first suggests.

    Please be aware that some recipes marked vegan are variations of nonvegan dishes.

    As Jen has suggested this recipe is very easy to make vegan by substituting gelatin for a vegan alternative.

  6. Michael R Herst
    Michael R Herst says:

    Hi not sure if I did this correctly or not when I got done with everything and opened it up this morning it came up in a big solid chunk like it was cheese. I had to break it up is that the way it supposed to look?

  7. Instant Pot
    Instant Pot says:

    Hi Raed,

    You would use the exact ratios stated.

    For the amount of cashew milk mentioned it requires one whole probiotic pill. The recipe requires 1.5 tsp of gelatin or Agar (Vegan) , typically you can substitute powdered agar for gelatin in equal amounts.

    If you would like to make larger amounts our app allows to increase the serving size and automatically adjusts the recipe ingredients to increase serving size while maintaining the proper amount of ingredients required for the serving size desired.

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