Yogurt has always been my favorite dessert. Until I became vegan, I ate two yogurts every day, one after lunch and one after dinner. I don’t eat yogurt for dessert anymore because I only eat dessert once in a while because it’s harder to digest after a big meal, so I prefer to eat sweets for breakfast or as a snack.
When people want to go vegan, it is difficult to give up dairy products because they are addictive, but luckily now there are so many non-dairy products available and also so many recipes that we can make at home.
We’ve posted a soy yogurt recipe, which is made just like regular yogurt, and a coconut yogurt recipe, which is so quick and easy, but some of you don’t consume soy and fresh coconuts aren’t easy to come by in some places like Spain, moreover, they are not always affordable, so we made this new recipe with cashews. I hope you enjoy it!
Advices:
- We haven’t made this recipe with other nuts, so we don’t know if it would work. If you try other nuts, please leave a comment.
- If you don’t add the probiotic supplements, your yogurt won’t taste the same and won’t be as good for your gut.
I buy my probiotic supplements from iHerb and they are vegan. I love iHerb because I can buy some products that are hard to find here in Spain and they are also very affordable. If you are a first time buyer, you can use my coupon code: JWT081 and save $5 or $10 on your first order and they will also give me a small discount on my next order.
Plain vegan cashew yogurt
Making dairy-free yogurt at home is super easy, plus it’s healthier and tastes great! We used unsalted raw cashews to make this delicious vegan yogurt.
- Preparation time: 10 minutes
- Total time: 10 minutes
- Performance: 6-8 1x
- Category: desserts
- Kitchen: vegan
Ingredients
ladder
Instructions
- Soak the cashews overnight.
- Drain them and put them in a blender with the rest of the ingredients (except the probiotic supplements) and blend until smooth.
- Put the yogurt in a bowl, add the 3 probiotic supplements (we need the probiotic powder, so we empty the capsules). mix well
- Cover with cheesecloth and leave to rest in a cool, dark room for at least 12 hours. Then you can enjoy the yogurt or store it in the refrigerator until it is cold.
nutrition
- Serving Size: ⅛ of the recipe
- Calories: 252
- Sugar: 2.8 g
- Sodium: 66.9 mg
- Fat: 19.8 g
- Saturated fat: 3.5 g
- Carbohydrates: 14.1 g
- Fiber: 1.5 g
- Protein: 8.3 g
Keywords: vegan cashew yogurt, cashew yogurt, vegan yogurt
Have you made this recipe?
Please leave a comment below or tag a photo #simpleveganblog. We’d love to see what you cook!