Homemade Vegan Yogurt
Ingredients
The yogurt base
-
2
cups
cashews, soaked overnight
-
2
teaspoons
apple cider vinegar
-
a pinch
none
sea salt
-
1 ½
cups
clean filtered water
The probiotics
-
3
capsules
probiotic capsules (or ½ teaspoon probiotic powder)
Instructions
- Rinse the soaked cashews thoroughly.
- Blend the cashews, apple cider vinegar, filtered water, and sea salt until completely smooth.
- Pour the mixture into a clean glass bowl or jar.
- Open the probiotic capsules and add the powder to the mixture, stirring well for about 2 minutes.
- Cover the bowl or jar with cheesecloth or a paper towel secured with a rubber band.
- Place the covered mixture in a warm, dry location for 24-48 hours to ferment.
- After fermentation, stir the yogurt and transfer it to the fridge to thicken further.
- If desired, strain the yogurt for a thinner consistency or to make Greek yogurt.
Nutrition Facts (estimated)
Servings
4 servings
Calories
357
Total fat
28g
Total carbohydrates
19g
Total protein
12g
Sodium
12mg
Cholesterol
0mg
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