Cultured Cashew Yogurt has a super thick, creamy and velvety texture coupled with a deliciously nutty, tangy flavor. The best part is, it's so stupid easy to make at home, you'll never want to go for store-bought ever again.
Since going plant based, I think yogurt is the one thing that I miss the most. I tend to use it a lot in cooking and baking, but especially love adding a little dollop of the creamy, tangy stuff to my morning cereal. I've tried a couple of store-bought brands, but wasn't really a fan of their taste or texture, or list of ingredients, for that matter. Most of them contain guar gum or some other kinds of gum, and my taste buds really don't care for those at all. Plus, well, store-bought non-dairy yogurt also tends to cost an arm and a leg.
So I decided to try and make my own at home. I thought for sure that making yogurt would be super complicated, with all kinds of technical and scientific operations, but really, I was way off: making cultured yogurt at home couldn't be easier. All you need basically are 3 ingredients: cashews, water, and probiotics. Yes, the kind of probiotics that you take in the morning to keep your gut flora all happy happy!
And you don't need no fancy equipment or anything, either. Well, in all fairness, a high-speed blender is really mandatory if you're gonna make your yogurt really super smooth and velvety, but if you don't have one, you could still get very decent results using a regular blender.
This cashew yogurt is so thick, so rich, so creamy and velvety, it almost feels like I'm eating crème fraîche... If you've ever had crème fraîche, you know exactly what I'm talking about!
For the time being, I've only experienced with cashews, but I know that other nuts and even coconut milk can also be used to make cultured yogurt at home. I'll be sure to experiment with those, too.
All I know is I won't be buying commercial yogurt again anytime soon...
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