- 2 cups raw cashews, soaked in 2 cups filtered water for 4-6 hours
- 3 tablespoons lemon juice
- 4 tablespoons maple (or agave*) syrup
- 1⁄2 teaspoon quality salt
- 1 teaspoon vanilla bean paste
- 11⁄2 cups filtered water (unchlorinated)
- 2 vegan probiotic capsules* (optional, if you don't want to create a live ferment)
- Drain and rinse the soaked cashews and combine them in a blender with the lemon juice, maple syrup, salt and vanilla bean paste. (A high-speed blender is preferable to achieve a smooth finish.)
- Pulse to roughly chop the cashews, then slowly pour in the filtered water and blend until mixture reaches the desired consistency. (I like thick yoghurt, so add a little more filtered water for a thinner consistency.)
- Pour the yoghurt mixture into a glass bowl.
- If using the probiotics, break the capsule open and sprinkle the contents over the yoghurt mixture; stir in thoroughly with a non-metallic spoon.
- Cover yoghurt with a clean tea-towel and place somewhere warm.
- The fermentation process will take anything from 6 to 24 hours, depending on the temperature of the environment (if it’s warmer, it will take less time).
- The yoghurt is ready when little bubbles form and it develops a pleasant, sour, yoghurt-like flavour!
- Place in an airtight container in the fridge for up to 4 days.
- Serve with any combination of fresh fruit, stewed fruit, muesli or porridge and maple syrup, or with any dish that you would usually serve with yoghurt.
* Tip If you wish to use this yoghurt with a savoury dish, omit or reduce the maple syrup. Unchlorinated water is a must for this recipe, as the probiotics don’t like a chlorinated environment!
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