Cashew yogurt is delicious alternative to dairy or soy yogurt. It is a good source of protein, iron, magnesium, and zinc as well as beneficial bacteria and enzymes.

Cashew Yogurt
This creamy, nondairy yogurt just takes a few seconds to mix up. The incubation period is 8 to 24 hours depending how warm you keep it.
  • 1 cup raw cashews
  • 1 cup water
  • Place cashews in blender and grind to a coarse powder. Add water and blend until smooth. It should have a consistency of heavy cream. Pour mixture into a jar and place in warm location (70ºF to 100ºF). Cover with a light towel or napkin. Start checking the yogurt after 6 hours. First you should notice bubbles forming. When it has formed thick curd with a layer of liquid (whey) on the bottom, cover and transfer to refrigerator. Chill for at least one hour. When ready to eat, stir the whey and yogurt together. Add a little agave nectar, maple syrup, molasses, fruit, or jam if desired. Yogurt will keep refrigerated up to a week.

    Makes 2 cups

    Note: Choose a place where the temperature will remain constant to incubate your yogurt. I like to fill a small cooler with warm water and place the jar in the water (make sure the water is below the level of the jar). Another good place is on top of the pilot light in a gas stove. As long as the temperature in your house is at least 70ºF, you can place the jar anywhere. Keep in mind, the lower the temperature, the longer the incubation. At 70ºF, it will take about 20 hours .

    cashew nuts,
    raw Nutritional value per 100 g (3.5 oz)
     Energy 2,314 kJ (553 kcal) Carbohydrates 30.19 g Sugars 5.91 g Dietary fiber 3.3 g Fat 43.85 g Protein 18.22 g Thiamine (Vit. B1) .42 mg (32%) Riboflavin (Vit. B2) .06 mg (4%) Niacin (Vit. B3) 1.06 mg (7%) Pantothenic acid (B5) .86 mg (17%) Vitamin B6 .42 mg (32%) Folate (Vit. B9) 25 μg (6%) Vitamin C .5 mg (1%) Calcium 37 mg (4%) Iron 6.68 mg (53%) Magnesium 292 mg (79%) Phosphorus 593 mg (85%) Potassium 660 mg (14%) Zinc 5.78 mg (58%) Percentages are relative to US recommendations for adults.
    Source: USDA Nutrient database

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