Cashew Nut yogurt
A dairy alternative, you can use any nut in this recipe – macadamia nuts and almonds are particularly delicious
An easy homemade fermented food using cashew nuts. Cashew nuts are rich in monounsaturated fatty acids plus a smaller proportion of polyunsaturated fatty acids. They also provide plenty of copper, zinc and magnesium as well as vitamin K and calcium making them ideal for supporting healthy bones
125g / 1 cup raw cashew nuts, soaked in pure water ideally for 12 hours
300ml coconut water or water
1/2 teaspoon probiotic powder (or open 1-2 capsules and empty)
Drain and rinse the cashew nuts. Place in a high-speed blender and process with the water and probiotic powder to create a thick pouring mixture.
Transfer to a glass bowl, press cling film or greaseproof paper right down on top of the mixture so as to not form a crust on top and place in a warm space for 12 – 24 hours.
Taste it – it should taste slightly sour like yogurt. Place in the fridge until required. It will keep in the fridge for 4-5 days.
I sometimes add vanilla for extra flavour too.
2 cans Full-fat coconut milk, refrigerated overnight
4 Probiotics capsules
Scoop out cream of coconut into a sterilized bowl, mix well with emptied capsules, cover with cheesecloth or clingfilm, leave in a warm place for 24 hours. Now ready to eat or keep in fridge for up to 5 days