Cinnamon Cashew Yogurt
Don’t be intimidated by the idea of making your own vegan yogurt at home – it’s so much easier than you think! First, make a super-simple spiced cashew milk from raw nuts, then mix in probiotics to kickstart fermentation. As it’s fermenting, you’ll start to see air bubbles forming on the surface – this means it’s working. If it’s not tangy enough after 2 days, let it ferment for another 12 hours.
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Ingredients
- 1 cup raw unsalted cashews
- 1 cup filtered water
- 1 tbsp pure maple syrup
- 1/4 tsp organic lemon zest + 2 tsp fresh lemon juice
- 1/4 tsp ground cinnamon
- 2 oral probiotic supplement capsules (TIP: Any strength probiotics work, but we suggest looking for capsules of at least 5 billion to yield 10 billion CFU total.)
- 1/2 tsp pure vanilla extract
Equipment:
- 1 16-oz glass jar with lid, sterilized
Preparation
- To a bowl, add cashews and enough cold tap water to cover by 1 inch. Let soak at room temperature for 4 to 8 hours. Drain cashews, discarding liquid. In a blender, add cashews, filtered water, maple syrup, lemon zest, juice and cinnamon and blend until smooth. Transfer to a 16-oz glass jar.
- Open probiotic capsules and stir contents into cashew mixture. Cover jar with a clean tea towel or coffee filter and secure with a rubber band. Let ferment in a warm place away from direct sunlight for 24 to 36 hours, stirring every 12 hours.
- Stir in vanilla. Seal tightly with lid and refrigerate for up to 3 days. (NOTE: Always add the vanilla at the end as the alcohol can slow the fermentation process.)
Nutrition Information
- Serving Size 1/2 cup
- Calories 174
- Carbohydrate Content 13 g
- Cholesterol Content 0 mg
- Fat Content 12 g
- Fiber Content 1 g
- Protein Content 5 g
- Saturated Fat Content 2 g
- Sodium Content 4 mg
- Sugar Content 5 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 2 g