Raw Probiotic Cashew Yoghurt & Frozen Yoghurt

Raw Probiotic Cashew Yoghurt & Frozen Yoghurt This yoghurt (or yogurt, for you Americans) is raw, vegan, gluten-free, full of probiotics & protein and is totally delicious. It can be eaten for breakfast, with berries or drizzled on top of wraps for lunch, served with curries for dinner or made into a tasty frozen yoghurt for dessert! The taste is tangy, with a subtle sweetness from the vanilla and maple syrup and a mild nuttiness from the cashews. It’s super easy to make and requires no fancy equipment or ingredients…

Raw Probiotic Cashew Yoghurt & Frozen Yoghurt

5.0 from 1 reviews
Raw Probiotic Cashew Yoghurt & Frozen Yoghurt
 
A delicious and very healthy yogurt that is raw, vegan and gluten-free. It's easy to make too!
Author:
Serves: 6
Ingredients
  • 230g / 1½ cups raw cashew nuts (soaked for at least 1 hour in water)
  • 300ml / 1¼ cup filtered water
  • 2 tbsp maple syrup or raw honey
  • 1 tbsp vanilla extract
  • A pinch of salt
  • ¼ tsp probiotic powder or contents of approx 2 probiotic capsules (I used Bio-Kult)
Instructions
  1. Drain and rinse the soaked cashew nuts and add them to a blender.
  2. Pour the rest of the ingredients into the blender and blend on high for about 5 minutes until the mixture is completely smooth and silky. No lumps should remain.
  3. Transfer the mixture into a bowl and cover with a clean towel, tea towel or muslin cloth.
  4. Keep in a warm place (I used the airing cupboard) for 24-28 hours, depending on how tangy you want it! It will be ready when the mixture looks foamy and is coming away from the sides of the bowls. It will also have a strong but pleasant tangy smell!
  5. When the yoghurt has fermented. Give it a good stir or mix again in a clean blender if needed. Transfer to a jar or container and keep in the fridge for up to 1 week.
  6. Follow instructions below on how to make frozen yoghurt from this recipe (no ice cream maker needed.)
Notes
Make sure the blender and mixing bowl have both been cleaned in the dishwasher or with warm soapy water and rinsed in hot water to sterilize.

 
5.0 from 1 reviews
Raw Probiotic Cashew Frozen Yoghurt
 
Prep time
Total time
 
How to make raw frozen probiotic yoghurt without an ice cream maker, for those who don't have one.
Serves: 4
Ingredients
  • 1 portion of the Raw Probiotic Cashew Yoghurt recipe above
  • Optional flavourings such as pureed fruit, lemon zest, cocoa powder etc.
Instructions
  1. If using added flavourings, stir in or blend with the yoghurt until well combined.
  2. Pour the mixture into a shallow freezer safe container and spread it out evenly. Secure the lid and place it in the freezer for an hour.
  3. After an hour, take the mixture out of the freezer and give it a good stir to break up any icy bits that may have formed and make the mixture nice and creamy.
  4. Place back in the freezer and allow to freeze completely (for at least another hour or overnight.)
  5. To serve, take the container out of the freezer and allow to sit at room temperature for 1 minute so it softens slightly. Scoop and serve!

 

Raw Probiotic Cashew Yoghurt & Frozen Yoghurt What is your favourite flavour frozen yoghurt? I would like to try this with some raw cocoa powder for some chocolate froyo!


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Comments

  1. JJ says

    I cannot believe you can make yoghurt out of cashews, so happy right now! I have been looking for a vegan but non soy yoghurt for a while, your recipe looks awesome, thank you for posting :)

  2. narf7 says

    This is a really amazing recipe. I can’t wait to give it a go. I am going to sub homemade non dairy kefir (using sesame milk and date syrup) for the probiotics and see how that works.

    • says

      Thanks Ala! The froyo is definitely going to be making quite a few appearances in my kitchen this summer… I’m already planning the different flavours in my mind :-)

    • says

      Ooh snap! I have the same in pink too, no idea where I got them though. Anyway, thanks Consuelo :-) Hope you’ve had a wonderful weekend too!

  3. says

    Haha, “yogurt, for you Americans”, I actually prefer yoghurt. I came across a cookbook few months ago on probiotics and yoghurts and in order to make a homemade yoghurt, you use full fat coconut milk and store-bought plain coconut milk yoghurt, heat the coconut milk until a certain high temperature, mix in, pour the rest in sealed jar, place the jar in a very hot water, and allow the whole thing to ferment. Weird right? I’ve never had frozen yoghurt, but had a lot of yoghurts in different flavors. I really like the lime and/or blueberry yoghurts.
    rika@vm recently posted…Sweet Potato Dumplings in Ginger & Jasmine Syrup (Tang Yuan)My Profile

  4. Breda says

    Hi Aimee

    After many failed homemade dairy free yoghurt attempts I tried this. It worked really well, though I used a yoghurt maker as I have one. Can you use some as a starter for the next batch? If so, how much would you recommend?

    Thanks so much for posting :)

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