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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1 16-oz jar
Prep Time
15 min
Cook Time
2880 min
2895 min


  • 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


  • 1 16-oz glass jar with lid, sterilized


  1. 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.
  2. 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.
  3. 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