From Scratch Plant Based Yogurt Recipe
One of our favorite yogurts is made from scratch with whole cashews. Leave the nuts in for added fiber, texture and goodness. Use the same recipe with your choice of any nut or seed blend.
Homemade plant based yogurt is cost effective and easy to make although it does need an added thickener to ensure a smooth and creamy yogurt without separation. Our Culture Cupboard Plant Based Starter contains everything you need to ensure this happens, with your own choice of milk.
Sterilize all equipment.
Soak nuts in hot water for 10 minutes to soften
Add cold water and blend until smooth
Pour the milk into a pan or bowl and add the big base sachet from our plant based starter pack.. Blend vigorously with a stick mixer or whisk as you heat the milk to 185°F (85°C). If using a microwave, blend thoroughly before and after heating.
Cool milk to 113°F (45°C) (5-10 minutes in a sink of cold water cools it quickly).
Add starter culture (smaller sachet) and blend it in very well before filling the prepared jar and putting the lid on
Culture for 8 hours with the lid on the maker
Remove and refrigerate for at least 6 hours before eating.
Eat within 7 days of making and stir in any water that separates.
The nutritional information given is for a cashew made from scratch.
3 cups of water and 51/3 oz (150g) of nuts and seeds makes a great base milk for yogurt. Experiment with blends of your favorite nuts and seeds - use dominant flavors sparingly.
Calories 83, Carbs 4.5 grams, Fat 6.6 grams, Protein 2.7 grams, Fiber 0.5 grams, Sugar 0.9 grams