Homemade Vegan Yogurt

Homemade Vegan Yogurt

4.8 from 4 reviews



  1. Add cashews and hot water to a bowl and cover with a towel. Soak for 1 hour.
  2. Rinse and drain cashews and add to a high speed blender or food processor. Add room temperature water, pitted date and open psyllium hulls capsule and add to blender. Blend until creamy.
  3. Pour cashew cream into a quart sized mason jar and stir in probiotic powder. Close with a lid and store in a warm dark place for 18-24 hours. You can put towels around it to keep it warm or stick in a cooler bag. After 24 hours taste yogurt, it should be slightly tangy. Place in the fridge to chill. Serve cold with fresh fruit.