Homemade Cashew Yogurt Recipe (Instant Pot)
Get the silky-smooth texture of homemade instant pot cashew yogurt with this easy-to-follow vegan recipe. It's a delicious way to get your daily probiotic intake or add it to your favorite recipes!
Servings: 8
Calories: 91kcal
Equipment
Ingredients
- 1 cup cashews
- 3 cup water
- 1 ½ tablespoon plain yogurt Be sure to use one with live, active cultures. Or you can use probiotic pills, see next ingredient
- 2 PB8 Probiotic Acidophilus capsules
Instructions
- Soak raw cashews in warm or hot water for at least 1 hour. Drain and rinse the soaked cashews.1 cup cashews
- Blend together 1 cup of soaked cashews with 2 cups of water until smooth in a high-speed blender.
- Add 1 cup water to the blender and bring in all the remaining cashews from the sides.
- Transfer the cashew cream to a pot and place them on a medium-heat stove.
- Bring the cashew mixture to a boil on low heat, whisking continuously.
- Ensure that you scrape the bottom and corners of the pan, as the cashew milk tends to thicken there first.
- Once it begins to boil, (simmer and cook until thickened and creamy) switch off the heat.
- Let it cool down to 100°F. You can use a kitchen thermometer to check the temperature. (If you don't have the thermometer, let it cool for 25 minutes take a spoon and check the milk temperature by pouring on onto your palm. If you dont feel it is too hot, it's about 100F.)
- Transfer the mixture into sterilized jars or bowls.
- Add in your starter culture a previous batch of yogurt or a probiotic capsule. Mix well. And place them inside the instant pot.1 ½ tablespoon plain yogurt
- Select the "Yogurt button" on your instant pot and set the time for 8-12 hours. This kicks off the fermentation process.
- After the incubation period, refrigerate for at least 4 hours before serving.
- Enjoy your creamy and delicious homemade cashew yogurt! You can add any desired flavors or toppings, such as fresh fruit, granola, or honey. Store in the refrigerator for up to a week.
Notes
- Heating cashew milk on low heat ensures that it doesn't burn and creates a thick and creamy texture.
- Be sure not to cool the boiling milk mixture to room temperature before adding the starter culture or the old batch of yogurt.
- Make sure to sterilize all equipment and jars for safe and clean fermentation.
- Yogurt should smell tangy and slightly acidic when it's ready.
- Make sure your cultures are vegan by reading the ingredients list carefully.
- Add some maple syrup to the yogurt for a great snack.
- I have tried several times using the previous or existing batch cultures for making vegan yogurt. However, I find that using probiotic capsules yields a more consistent and successful result. Give it a try!
First, cook the blended cashew milk using Sauté (Low), whisking constantly until it thickens and gently simmers. Once done, cancel the heat and allow the mixture to cool to about 100°F before adding the starter culture. If the milk is too hot, it can prevent proper fermentation.
After adding the culture, select the Yogurt setting and ferment for 8–12 hours. Chill in the fridge for a few hours to help the yogurt set and thicken further.
Nutrition
Calories: 91kcal | Carbohydrates: 5g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 0.5mg | Sodium: 8mg | Potassium: 112mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 0.1mg | Calcium: 13mg | Iron: 1mg