Greek yogurt is one of my favorite fermented foods. When I started my raw journey I wondered what I would do without it. Fortunately, I discovered that raw cashew yogurt is quite simple to make.
All you need is equal parts of filtered water and soaked cashews blended together. Just like any other lacto-fermented food, set the lightly cover jar on the counter for two or three days to gather the wild microorganisms in your kitchen. In a warm kitchen, check the yogurt daily. It will take longer in a cooler kitchen.
When the yogurt has the desired flavor, close the top on the jar and store the raw cashew yogurt in the refrigerator. It will last a few days.
Simple Raw Cashew Yogurt
Ingredients
- 1/2 c filtered water
- 1/2 c raw cashews, soaked
- 1 T fresh lemon juice
Instructions
Blend the water and cashews until smooth.
Place the mixture into a clean mason jar, cover with cheese cloth and leave on the counter for 24-36 hours (or to taste) until bubbles are visible and the cashew mixture has a tart taste.
When finished stir in lemon juice and refrigerate.
- Amount per serving
- Calories0
- % Daily Value*
- Total Fat28.36 g39.39%
- Saturated Fat5.03 g25.15%
- Polyunsaturated Fat5.07 g
- Monounsaturated Fat15.35 g
- Sodium12.79 mg0.56%
- Total Carbohydrate21.58 g7.85%
- Dietary Fiber2.22 g7.93%
- Total Sugars4.58 g
- Sugar Alcohal0.06 g
- Protein11.68 g23.36%
- Calcium29.25 mg2.25%
- Iron4.33 mg24.06%
- Potassium457.11 mg9.73%
- Vitamin A1.83 mcg0.2%
- Vitamin C (Ascorbic Acid)12.13 mg13.48%
- Vitamin E (Tocopherol)0.63 IU1.91%
- Vitamin K21.99 mcg18.33%
- Vitamin B1 (Thiamin)0.28 mg23.33%
- Vitamin B2 (Riboflavin)0.04 mg3.08%
- Vitamin B3 (Niacin)0.71 mg4.44%
- Vitamin B6 (Pyridoxine)0.28 mg16.47%
- Folate22.22 mcg5.56%
- Vitamin B5 (Pantothenic acid)0.6 mg12%
- Phosphorus384.92 mg30.79%
- Magnesium191.35 mg45.56%
- Zinc3.76 mg34.18%
- Selenium12.87 mcg23.4%
- Copper1.43 mg158.89%
- Manganese1.07 mg46.52%
