For a long time, it was difficult to find good unsweetened non-dairy yogurt, and so a while back I started making my own vegan cashew yogurt. Today it is much easier to find unsweetened vegan yogurt at the store. I still make my own whenever I am not able to run across town to whole foods.
Homemade vegan cashew yogurt is light years better than what you can buy at the store but it is time-consuming. You have much more control over the final product. The taste will vary base on what you use to culture your yogurt. You can control the amount of tang by adjusting the amount of time you let it cook.
I like to use cashews to make homemade vegan yogurt because the pulp does not have to be strained with a nut milk bag. Also, if you are using a high-speed blender there is no need to soak the nut before hand. This helps shave some of the time off the recipe.
I don’t have a yogurt maker, and I don’t feel the need to fill up my cabinets with another appliance. I use my pressure cooker to make my yogurt. The pressure cooker I use is the Instant Pot. I bought the pressure cooker to make beans quicker. Making yogurt is just an added bonus.
I usually like to make a greek style cashew yogurt. You will end up with less yogurt because some of the liquid is removed, but you will end up will a stronger tasting yogurt that holds its shape. This greek style yogurt is a great substitute for sour cream in dishes. Put it on top of a baked potato! You will need a yogurt strainer. The one I use is the Euro Cuisine Greek Yogurt Maker.
- 1 cup raw cashews, soaked
- 4 cups water
- ½ tsp sea salt
- 2 tbsp agave nectar
- ¼ cup non-dairy yogurt or 1 packet of non-dairy yogurt starter
- Place the soaked cashews and water in a high-speed blender and blend until smooth.
- Pour the cashew milk mixture into a medium saucepan, add the salt and agave, and bring to a simmer. Stir occasionally to keep the cashew milk from sticking to the pan. Once the cashew milk has reached a simmer remove the pan from the heat.
- Optionally, pour the cashew milk back into the blender and blend until smooth. This will help eliminate any particles that have formed while cooking the mixture on the stove and ensure you have a smooth cashew yogurt.
- Allow cashew milk to cool down to at least 112 degrees Fahrenheit. It should take about 30 minutes for the yogurt to cool. Then, mix in the reserved yogurt or non-dairy cashew yogurt starter. Cashew milk that is too hot will kill the yogurt cultures.
- If you have a yogurt maker pour the yogurt into your yogurt maker and cook in the yogurt maker for 10 hours. Using a pressure cooker with a yogurt setting is my preferred method. With the pressure cooker, pour your yogurt into mason jars and place them in the pressure cooker and cook on the yogurt setting for 10 hours.
- Once done, transfer the yogurt to the refrigerator to cool. The yogurt with become thicker in the refrigerator.
- Optionally, after the yogurt has cooled, you can use a yogurt strainer to make a thicker greek style yogurt. Overall, you will end up with a smaller amount of yogurt, but this yogurt will hold its shape better. It is also a great substitute for sour cream in dishes.