CULTURED CASHEW YOGURT
Homemade yogurt is always the best. It’s fresh, delicious, easy, and always nice to know exactly where your ingredients are coming from.
Use more or less cashews or coconut meat to achieve the desired thickness. The end result of this ratio will be like a thick and creamy, plant-based greek yogurt.
Cultured Cashew Yogurt
1 cup Mylk Cashews, soaked
1 cup young coconut meat
1/4 teaspoon Terrasoul Probiotic Blend
water to blend, if needed
Blend all ingredients until smooth and pour into a bowl. Cover the bowl with a towel, and place in a warm place. We suggest placing in a dehydrator at 115° F for approximately 12 hours, but if you don’t have a dehydrator, you can place near a heater or even near a sunny window for 24 hours to culture. Once fermented, stir well.
Add a pinch of Himalayan pink salt and a dash of lemon juice, chill until ready to use.
Enjoy plain or stir in a teaspoon of your favorite superfoods or a sprinkle of homemade granola.