Amazing homemade vegan yogurt that is packed with probiotics and is sugar free. It will satisfy your desire for dairy-like textures if you are transitioning to veganism, are lactose intolerant, or you just want to substitute some plant-based protein into your diet.
- 4 cups of pure soy, almond, or your favorite plant milk without any additives or sugar
- 1/2 cup of vegan yogurt (see notes)
- 1/4 cup of raw cashews
- Rinse and soak the cashews over night in a glass jar. When soaked, they will produce 1/2 cup.
- Remove your yogurt from the refrigerator and let it become room temperature.
- Rinse and drain the soaked raw cashews.
- If you do not have a sunny/warm place that is at least 80-90 degrees, Preheat the oven to 100 degrees and then turn it off. Keep the door closed.
- Clean (2) quart size mason jars and lids and rinse with hot water. Set aside to cool.
- Pour 4 cups of plant milk into a metal sauce pan and slowly bring up the heat until it is warm (around 100 degrees). It will just start to get a little bit of steam, but will be cool enough to test on your wrist without burning yourself.
- Put the cashews into a blender and add just enough plant milk in to blend until creamy.
- Pour almost all of the plant milk into the blender, leaving just enough to "rinse" the yogurt starter from its containers.
- Blend well.
- Add the yogurt starter into the blender. You can get every bit by adding remaining milk in and shaking it around to loosen it from its container.
- Blend on high until creamy.
- Pour the milky yogurt into the two mason jars. Cover with lids immediately.
- Wrap the jars in towels. You can either put the filled jars into the sun to sit undisturbed, or into the heated, turned-off oven. Let sit for 4 - 6 hours until a liquid whey forms at the bottom of the jars. Put into the refrigerator overnight.
- Using the end of a fork or butter knife, insert it along the side of the jar. This will release the whey. You can use this whey in other recipes that call for liquid as a great probiotic, or even use it to ferment other foods.
- Keep refrigerated. This batch will last up to 2 weeks.
The total time to wait until you can enjoy your yogurt is 4 - 8 hours, but the actual prep and cooking time is very short.
If this is your first batch, I have found that a small 4 oz container of plain vegan yogurt at room temperature works really well.
Be sure to save at least 1/4 cup of your yogurt for your next batch. This yogurt was made from yogurt that I cultivated for 6 months.
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This recipe was created in New York.