Homemade cashew yogurt is deliciously tangy, creamy, light, and made with just 2 wholesome ingredients. This vegan yogurt recipe has no gums or added sugar, and can also be made without an Instant Pot. A few key tips and ingredients will ensure yogurt success every time. Also, don't miss my tips for making a thicker vegan Greek-style yogurt!
Jump to:
- Why You'll Love It
- Is it cheaper to make your own yogurt?
- Ingredient Notes
- How to Make Cashew Yogurt
- Option: Add a Thickener
- Heat the Cashew Milk
- Add the Culture
- Set the Instant Pot
- How to Make Vegan Greek Yogurt
- How to Make Yogurt Without an Instant Pot
- FAQ
- Top Tips and Troubleshooting
- Ways to Use Cashew Yogurt
- Recipe Video
- Recipe
- 💬 Comments
Why You'll Love It
This dairy-free cashew yogurt:
- has just 135 calories per cup. Compare that to those tiny servings of store-bought yogurts. Of course, the caloric value changes if you make the Greek-style option.
- cuts down on single-use plastic containers.
- can be more or less tangy, depending on how long you let it culture.
- is 100% unsweetened, which makes it perfect for savory dishes, too!
- is naturally creamy, not gelatinous like some store-bought yogurts with gums and thickeners.
- can be sweetened and flavored any way you like! Add fruit, extracts, spices, and sweeteners to individual servings for ultimate flexibility.
When I first published this recipe I was new to the Instant Pot. In fact, this was the very first Instant Pot recipe I shared on the blog! I held off on buying one because we don't have a lot of storage or counter space. Now I can't imagine life without it.
One of the first things I couldn't wait to try with my new Instant Pot was homemade vegan yogurt.
I started with soy milk yogurt, and that first batch blew my mind! The flavor and consistency were just so good. I would even describe it as crave-able, not to mention affordable!
Prior to buying the Instant Pot, I experimented with homemade cashew yogurt a few times. I left it on the kitchen counter overnight to culture based on advice in other recipes. It was surprisingly successful, but something about the process didn't sit right with me.
I wanted it to feel safer and more predictable. And since household temperatures fluctuate depending on the season, it was never going to be foolproof.
So I did some research on making dairy yogurt in the Instant Pot and combined that with what I've learned about making soy yogurt, and voila! A creamy, dreamy, 2-ingredient cashew yogurt recipe!
UPDATE: I now have two more vegan yogurt recipes for you, Almond Milk Yogurt and Tofu Yogurt!
Is it cheaper to make your own yogurt?
After several batches of tasty soy yogurt, I started experimenting with cashew yogurt in an attempt to replicate Forager, my favorite brand. It's not that I don't want to support them, but my husband and I want to enjoy yogurt every day! So I really needed a more affordable option.
Most store-bought non-dairy yogurts are around $8 for a large, 24 ounce container (3 cups). But homemade vegan yogurt only costs about $3 per quart. That's 4 cups!
Ingredient Notes
- Raw Cashews - in the U.S., even nuts that are labeled "raw" have been steam treated for food safety. So technically they aren't raw, but that's what you want to look for on the package label or bulk bin at the store.
- Probiotic or Yogurt Starter Culture - This vegan yogurt starter from Cultures for Health is one option but not as widely available as probiotic capsules. We always have a good quality probiotic in the fridge, so that's what I use. Look for one that contains L. acidophilus and B. lactis. For years I used a high-potency, multi-strain probiotic by Jarrow, but it's difficult to find these days. Now I recommend this one by NOW Foods. Other comparable products are fine, too. Also make sure it's dairy-free and in vegan capsules.
- Arrowroot Starch - I almost always have arrowroot in the pantry because it's such a useful, gluten-free thickener. Feel free to substitute corn starch or tapioca if that's what you have.
See the recipe card at the bottom of the post for amounts and full instructions.
How to Make Cashew Yogurt
First, you'll make cashew milk. A high-speed blender like Vitamix creates the creamiest cashew yogurt, but a standard blender will also work if you soak the cashews first.
To soak cashews: place in a bowl, cover with water, and let sit overnight at room temperature. Alternatively, you can quick-soak the cashews by covering with boiling water and letting them sit for about 2 hours. Then drain, rinse, and drain again.
Blend the cashew milk: Blend ¾ cup raw cashews with 1 cup of water until completely smooth (for vegan Greek yogurt, you'll use different amounts; more on this below).
Add the remaining 2.5 cups of water to the blender, and blend for a few seconds to combine.
Tip: I run my Vitamix on high for a total of about 2 minutes to ensure the smoothest consistency. If you under-blend the cashews you may have slightly grainy looking yogurt, which is fine and certainly doesn't hurt anything.
In other words, run the blender longer than you might expect. In fact, the mixture will start to warm up, and that's okay.
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Option: Add a Thickener
This step is optional, and honestly, I don't usually do it. I don't mind my yogurt a bit on the thinner side, but if you prefer a thicker yogurt, add 2 tablespoons of arrowroot starch (or tapioca or cornstarch) to the freshly blended cashew milk, and blend to combine.
Heat the Cashew Milk
This step is quick and easy but very important for a few reasons:
- Simmering the cashew milk destroys any bad bacteria that may have come from the blender or the nuts.
- The naturally occurring starch in cashews thickens when heated. Since cashews aren't high in protein, like soy milk is, we need to activate that starch to help thicken the yogurt.
- If you include the optional tapioca starch, it also needs to be simmered in order to thicken.
Pour the cashew milk into a non-reactive sauce pan (stainless steel is fine), and bring to a simmer. Whisk frequently as the milk is coming to temperature. Be sure to scrape the bottom and corners of the pan, where most of the thickening occurs.
After simmering the cashew milk for about 1 minute, immediately remove the pan from heat. Allow the mixture to cool until it reaches 100 to 105 degrees Fahrenheit. I've timed this repeatedly, and it takes about 30 minutes.
If you don't have a thermometer, grab a clean spoon, and either taste the cashew milk or place a drop on the back of your wrist. If it feels warm, similar to body temperature, but not hot, it's time to add the probiotic.
Add the Culture
If you're using probiotic, open one or two capsules, and sprinkle the powder onto the cashew milk. The number of capsules needed depends on the strength of the probiotic. Aim for 20 to 30 billion live bacteria. Otherwise, add a good size dollop of yogurt or other culture.
Whisk to incorporate, then immediately pour the mixture into clean jars. This recipe makes just under 4 cups of yogurt, so I usually use 1 quart jar (32 oz) or 2 pint jars (16 oz).
Set the Instant Pot
Place the jars inside the Instant Pot (no need to add water), cover, and turn the lid to the locked/sealed position. Press the Yogurt button. My particular Instant Pot defaults to 10:00 hours on the yogurt function. Use the + and - buttons to adjust the time.
If you prefer a less tangy yogurt, start with 10 hours. For tangier yogurt you'll want to experiment with 12, 13, or even 14 hours. I typically do 12 or 13 hours.
How to Make Vegan Greek Yogurt
The easiest way to make a super thick, Greek-style cashew yogurt is to simply decrease the amount of water, increase the cashews, or do a little of both.
Remember, cashews contain starch that naturally thickens when heated. So when the ratio of cashews to water increases, so does the thickness of the yogurt.
For a thicker Greek-style yogurt, use 1 ¼ cups cashews, and decrease the total amount of water to 3 cups. This ratio is flexible. After you try it once, feel free to adjust the amounts until you get the consistency exactly how you like it.
How to Make Yogurt Without an Instant Pot
While a yogurt maker or Instant Pot with the yogurt function makes the process super easy, it's certainly not the only way to make yogurt at home!
The goal is to keep the cashew milk around 100 to 110 degrees F. Here are a few alternative ways to do it:
- Fill an insulated cooler with warm water (110 degrees) up to the necks of the jars, and keep the cooler closed.
- Place the jars in a draft-free spot in the house. Wrap them with a towel, and wrap a heating pad around the towel. Set it on low, cycling it on and off if needed so it doesn't get too warm.
- Pre-heat a slow cooker, then turn it off. Line it with a towel, and set the jars on the towel. Cover with the lid and another towel for added insulation. Occasionally turn on the "warm" function if needed.
- Find a warm, sunny spot in the house. Wrap the jars with a towel, and place in the sun.
FAQ
Store-bought non-dairy milks often contain stabilizers, gums, and oils, which can interfere with the fermentation process and prevent the yogurt from setting properly. For this reason it's best to use simple homemade non-dairy milks for yogurt.
Using jars keeps things clean and simple. You don't want food odors from your last batch of spicy curry tainting the yogurt, right? The lidded jars keep out unwanted food odors and bad bacteria that could potentially be in the Instant Pot. Yogurt cultured in the Instant Pot will need to be transferred to a storage container anyway. So, in my experience, using jars just makes sense.
Store the yogurt in the refrigerator and use within 1 week.
As with any yogurt, a small amount of water may separate during storage. Either discard it, or stir it back into the yogurt.
Top Tips and Troubleshooting
Make sure your utensils and other equipment are clean, and pay close attention to each step to avoid contamination.
- Begin the process after dinner, so your Instant Pot isn't tied up all day.
- Consider using a new capsule of probiotic each time. Many people like to use a small amount of yogurt from an existing batch as the culture for the next batch. That works as long as it contains enough live active cultures.
- Heating the cashew milk is a critical step. This kills any unwanted bacteria or mold spores that may have made it into the milk via the blender or nut milk bag. Heating also activates the starches which thickens the yogurt.
- Avoid double dipping of spoons or dipping your fingers into the milk while it's cooling.
- Trust your nose and eyes. Yogurt should smell tangy and appealing, not sour or "off." Bad bacteria can make it into the yogurt any number of ways, and then multiply during the culturing process. If in doubt, throw it out.
- If the yogurt develops a pinkish color, often referred to as "pink mold," this indicates contamination with bacteria, and the yogurt should be discarded.
- If that happens, don't give up! Review your process and environment, and identify potential ways the bacteria made it into the yogurt.
- Remember, different buildings and environments have varying levels of bacteria and mold in the air. You may need to take extra precautions with the next batch. Sterilize the jars, lids, and all utensils. And while the milk is cooling (before adding the probiotic), cover with a sterile lid or place the pot in an area where where there isn't much activity or air disturbance. Note that covering the pot will trap heat, causing it to take longer to cool to 100-105°F.
Most importantly, don't let all of these tips scare you away from making yogurt at home. Once you get the hang of the process, it really is easy!
Ways to Use Cashew Yogurt
Recipe Video
If you try this cashew yogurt recipe I would love to hear from you! Leave a comment and star rating below to let us know! ⭐️⭐️⭐️⭐️⭐️
Recipe
Instant Pot Cashew Yogurt (Vegan)
Ingredients
- ¾ cup raw whole cashews - see Notes for Greek-style
- 3½ cups water, divided
- 1-2 capsules vegan probiotic (the type with powder inside) - aim for 20 to 30 billion live bacteria; see Tips above
- 2 tablespoons arrowroot starch, optional - for thicker yogurt; sub tapioca or cornstarch if needed
Instructions
- If not using a high-speed blender, soak cashews overnight or soak in hot water for 2 hours. Drain and rinse.
- In a blender combine cashews with 1 cup water. Blend for 30 seconds to 1 minute, then stop to scrape down the sides, if needed. Blend for another minute or until completely smooth. Add remaining 2 ½ cups water (alter for Greek-style; see Notes), and blend to combine.
- If using arrowroot starch, add it to the blender, and blend for a few seconds to incorporate.
- Pour the cashew milk into a non-reactive sauce pan (stainless steel is fine), and bring it just to a low boil. Whisk frequently as the milk is coming to temperature. Be sure to scrape the bottom and corners of the pan where the cashew milk will thicken first. Once it's simmering, reduce the heat to maintain a simmer and cook until thickened and creamy, about 2 minutes. Remove from heat. NOTE: If not using a thickener, the cashew milk will still thicken slightly due to the natural starch content of cashews.
- Allow the milk to cool for about 30 minutes or until it reaches 100 to 110 degrees F. If you don't have a thermometer, use a clean spoon and taste the mixture, or drop a bit onto your wrist to test the temperature. If it feels barely warm (similar to body temperature) but not hot, it's safe to add the probiotic. If the mixture is too hot it will destroy the probiotics.
- Open the probiotic capsule(s), and sprinkle the powdered contents onto the cashew milk. Discard the capsule(s). Whisk the probiotic powder into the milk. Immediately pour into clean jar(s), but don't fill all the way to the rim. It's best to leave a bit of space so that the yogurt is not in contact with the lid. Cover with clean lid(s).
- *If not using an Instant Pot use one of the methods described in the Notes section below.* Otherwise, place the jars in the Instant Pot (no need to add water). Lock the lid and set to sealing. Press the Yogurt button, and use the +/- buttons to adjust the time. For less tangy yogurt, try 10 hours (this is the default time for some IP models). For extra tangy yogurt choose 12 to 14 hours of incubation. Don't disturb the yogurt during this time.
- When the timer beeps, remove the jars from the Instant Pot. Place on the countertop to cool for 30 minutes, then refrigerate. The yogurt will thicken more once chilled. Always use clean utensils when scooping out individual portions. Keep the yogurt refrigerated, and enjoy within 7 to 10 days.
Notes
- Fill an insulated cooler with warm water (110 degrees) up to the necks of the jars.
- Place the jars in a draft-free spot in the house. Wrap them with a towel, and wrap a heating pad around the towel. Set it on low, cycling it on and off if needed so that it doesn't get too warm.
- Pre-heat a slow cooker, then turn it off. Line it with a towel, and set the jars on the towel. Cover with the lid and another towel for added insulation. Occasionally turn on the "warm" function if needed.
- Find a warm, sunny spot in the house. Wrap the jars with a towel, and place in the sun.
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
simone says
Hello, I'm intrigued. I'm going to give this a try. In the interest of economizing, I wonder if you've ever received feedback of people using *nut butter milk* in place of soaking nuts to make the milk. I hate to waste the pulp (from straining); I happen to have some cashew butter on hand. Do you think this might work? I'll be sure to come back to share if it's a hit for me. Crossing fingers! Thank you again for this vegan yogurt recipe!
Lori says
Hi Simone,
That's the great thing about cashews. They don't have skins and don't create any pulp! The only reason you might want to strain the milk with this recipe is if you're using a blender that can't quite fully break them down. And in that case it still won't be much, and you can simply eat the bits as a snack. I'm not sure about using cashew butter. Let us know how it goes if you give that a try!
simone says
Well, I regret to report my "clever" hack was a bust. I'm not sure if it's due to the cashew butter milk not being fibrous enough (as it's been so blended to achieve butter...?) or whether I flubbed in not heating it through enough to develop the starches. 🙁 I flove cashew yogurt. I will keep trying. My blender is not mighty enough to yield a smooth nut milk (a la original recipe here)...I may have to resign (accept) that my DIY version will just need to be a bit grainy.
Suzy says
This was so good. I didn’t realize that I should put in more than one capsule of probiotic but it still turned out very good and in my opinion tastes better than the store bought varieties.
Lori says
Hi Suzy,
I'm glad you loved it! Yes the recipe states "1 to 3 capsules" with the amount of live cultures noted to hopefully make it clear how much to use. Sorry that didn't come across for you, but happy it worked out anyway!
Cheri says
Are the probiotics you use the ones you have linked to? The reason I ask is because the one you link to has 10 billion, and you mention in your description to have 30-40 billion, if I recall correctly. Does the 10 billion work fine? Thank you for the recipe and your time!
Lori says
Hi Cheri,
Yes, I've used different ones over the years because availability and product lines are constantly changing. Jarrow changed their allergy-friendly probiotic to a lower potency per capsule, if I remember correctly (I had to update the link a year or so ago because the original product was no longer available). If you find a higher potency one, you can use that, or if you have a lower potency one like the one linked you'll use more than 1 capsule. I talk about the specific strains and amounts needed so that whatever kind of probiotic you're able to find you can dial in the exact amount to use. Hope that helps clarify things!
Sam says
Help! My first two or three times I made this yogurt in my instant pot it turned out amazingly! I was using three capsules of the Jarro-Dophilus probiotic. I was giving it to my little one and noticed his stools changed a lot so I thought I would try it with less probiotic, but both with one and two capsules it turned pink on me. Last night I tried three capsules again but this time it was super watery, and not even very sour after 14 1/2 hours! Any advice on getting our groove back? I need that beginners luck success back! It was so so so delicious!
Lori says
Hi Sam,
That must be really frustrating! From afar it's sort of a guessing game what might have happened, but pink in yogurt is definitely not good. My best guess is that there's a phase during the process where *something* different is happening compared to your first batches. Bacteria is possibly being introduced via utensils, containers, or just from the air if you let it sit out too long. You may want to try really sterilizing everything well, and just be super cautious that you're not accidentally introducing unwanted bacteria. Make sure to heat the mixture fully as described.
But since you tried again with 3 capsules and it was watery, it might also be that the probiotic has lost its effectiveness. Maybe time for a fresh bottle?
I hope this helps and you're able to get your groove back!
Sam says
Aha. That could be! I’ll try new probiotics! Thank you!
kimberly Leeman says
Thanks so much for the recipe! My turned out watery the first time, so I just used less water when blending and it stayed about the same consistency as it was when I put it in the Instant Pot. Question: Have you tried doing this with other nuts, anyone? Are there adjustments you need to make? I'm so happy I found this recipe and that you don't use SUGAR! Everyone acts like it's a necessity or something. Also, I can't find a good recipe for making sauerkraut from cabbage in the I.P. Can you post a recipe? Also, I used a different probiotic powder and it worked fine! Thanks again!!!
Lori says
Hi Kimberly,
I'm so glad you like the recipe. As far as other nuts, almonds are the only other nut I've used to make yogurt, but the process is a bit different than with cashew. Cashews have more starch, so they thicken quite a bit on their own when heated in the pan, but the almond version needs help from an added starch. It's really delicious though! You can find that recipe linked above.
I haven't tried IP sauerkraut yet, but love that idea. I'll look into it!
gg says
Hello,
I've tried this recipe twice. The first time, it was kefir-like (thin and not very tangy). The second was firmer (yay!) and tangy but "gritty." I followed the directions to a T both times. Any thoughts on whether tapioca would yield a smoother yogurt (I used arrowroot)? Also, I really appreciate the tip some have suggested re: straining. I will try that next. (I use a Ninja blender. . .I don't believe it has the necessary oomph). I really am inspired by this recipe! Thank you so very much!
Lori says
Hi gg,
The first batch sounds like it just needed more culturing time for the probiotic you used OR more cultures. Thinness could also be a cashew-to-water ratio issue, but if you made it exactly the same way as the 2nd time that doesn't sound like the issue.
It sounds like the 2nd batch just needed to be blended longer. You could also soak the cashews to soften them if you're not already doing that. I don't think there would be any difference in smoothness with tapioca.
Sounds like you're on the right track! Just needs a tweak. 🙂
sadie says
Hello! I am super inspired to try this recipe. I have just obtained an IP, I'm vegan, and I refuse to continue the single-use plastic death-grip any longer. This recipe look doable (even for a klutz like me :). Quick question: Do you use a kitchen thermometer to determine temperature range bf adding the probiotics? I do not have one and am a bit concerned that I will kill all of the beneficial yogurt critters thereby nixing my attempt. I saw that you wait 30 mins to cool. Does this seem to be a foolproof window? Again, thank you for all and for fielding this question. I really love your content (and the name of your site 🙂 Cheers, sadie
Lori says
Hi Sadie,
Congrats on the new Instant Pot. They’re seriously great.
Nope, I never use a thermometer to check the temp. It’s pretty foolproof. If you wait 30 minutes, then drop some on the back of your hand (not your palm) and it feels warm, you’re good to go. Since it’s so close to body temperature you’ll be able to tell the difference between warm and hot. And if you’re scared just wait a little longer. The probiotics will be fine and activated inside the IP. 👍 Hope you enjoy it!
Vanessa says
Hi Lori, I love this recipe! I've made it several times and have recently started doubling the recipe. I have a small duo plus and I purchased it after coming across your post. With double the recipe, my jars don't fit all the yogurt so I have decided to pour the yogurt straight into the instantpot after the stovetop and probiotic step. A couple of questions on this improvised approach
1) my duoplus undergoes three steps within the yogurt setting: pre-heat, cooking and warm. Will the cooking step kill the probiotic? It leaves me to believe there's a short boiling phase within this yogurt setting.
2) with doubling the recipe, the yogurt is straight into the IP. Do I put into the fridge before or after i put the yogurt into jars?
Thank you so much for my new addiction!
Lori says
Great questions, Vanessa! And I'm so glad you love the yogurt.
1) Yes, sounds like the yogurt process on your IP may be different than some. If you can verify that it automatically goes through a boil/cook phase, you'll definitely want to skip that part since we do a more controlled cook on the stovetop with our cashew milk. It would kill the probiotics. Alternatively, you could experiment with letting the Instant Pot do the cooking. Then let it cool to about 105 degrees, and add the probiotic.
2) I think you could chill the yogurt either way here. I would probably go ahead and transfer it to the jars before refrigerating. That way your Instant Pot will be free.
I hope that answers your Qs!
Keira says
Can I use ready made cashew milk such as "Silk" and can I add artificial sweetener? If yes, at what point? Thank you! Can't wait to try this out! 😍
Lori says
Hi Keira,
I wouldn't recommend using store-bought cashew milk. They usually contain gums that can cause problems during the culturing process (as in, they get gummy!). It's best to keep it simple with just blended cashews and water.
Yes, you can definitely add some non-caloric sweeteners to the yogurt. I would add it after it's cultured, so either as you're putting it in the refrigerator or to the individual servings.
Hope you enjoy it!
Diana says
Hi Can you strain the cashew milk in a nut bag before making it into yogurt?
Lori says
Hi Diana,
Yes, if your blender didn't get the cashew milk totally smooth you can definitely strain it.
Nelly says
💐. Hi Lori,
I'm just found your site today and wanted to tell you how much I am enjoying it !
You’re so sweet and lovely and you have such a kind heart that it shines through all of your writings and replies and everything ! Because of all of that your site is very refreshing in the sea of blogs out there !
I wanted to share with you a site for pets that is just amazing, they have a pet sanctuary and it’s called Dr.goodpet.
They have formulated homeopathic remedies for animals for decades that are just wonderful and are for emotional and physical issues. They man their phones all the time and if you have a question about your pet they’ll kindly try to help you out with it ~ free of charge which is really nice.
So because you’re into animals I wanted to share that site with you.
I’ve earmarked a couple of your recipes and I can’t wait to try them out. Thank you so much for all of your wonderful offerings
💐 Wishing you and your husband all the best,
~ Nelly
💐 P.S. you listened to your intuition concerning what you have to offer all of us and your intuition was right, you have a lot to offer us, Lori !
I just saw a movie on Amazon prime that I think you would enjoy with your husband.
it’s called:
⭐️“Ladies In Black.” ⭐️
it’s a romantic comedy, it’s inspiring, it has a happy ending and it’s very well donee
Enjoy !
Lori says
What a lovely note, Nelly. Thank you so much. I'm glad you found my site. I hope you find some new favorite recipes!
Olivia says
I absolutely love this recipe, and find it's the closest thing to "real" dairy yogurt I've had in 2 years of being vegan. I've modified it slightly and found a way to skip the stove step. I use 1 C cashews, fill the rest of the way with water. 3 T arrowroot starch. Soak the cashews in hot water and dump. Fill the rest of the way with +boiling+ water. Blend in Vitamix along with arrowroot until it thickens. Then I leave it in the Vitamix to cool, blending occasionally so it's not chunky from the arrowroot. Once it's down to temp add my 6 capsules of 3B CFU Jarro probiotics. That seems to be enough for a 14hour ferment. It comes out amazing and my husband and friends love it!
Lori says
Oh that's so smart, Olivia, using boiling water and the Vitamix to "cook" it! I'll try it that way next time. So glad you love the yogurt and thanks for the feedback! Have you tried my new almond yogurt? It's a little more complicated because almonds don't thicken on their own like the cashews do, but the flavor is amazing.
Julie says
Olivia, when you say "fill the rest of the way"... do you mean fill the whole Vitamix container? Also, do you add the starch only to the s
oak,?
Stephanie says
I’ve made this several times and love it! Would it work the same to use homemade almond milk?
Lori says
So glad you love it, Stephanie! If I remember correctly, I think I read something about almond milk not working as well, so I've never gotten around to trying it. But I do think it's worth a shot! Wouldn't hurt to add a tablespoon of sugar or maple syrup to give the cultures a little more to work with. Cashews are a bit higher in carbohydrate than almonds and have more starch which helps with thickening. I'll be sure to report back when I try it!
Beth Foster says
This was my first time trying homemade vegan yogurt and I think I'm hooked! The recipe was so user friendly.Yum!! I set my instapot for 12 hours and it's the perfect level of tanginess. It turned out thinner than I expected, more like kefir, which isn't terrible haha. I did reduce the added water to 2 cups and added the arrow root starch as well, so I'm wondering why it still turned out so thin. Any thoughts? Thank you!
Lori says
Hi Beth, so glad you're enjoying it! Regarding the thickness, that's a good question. I'm guessing you used the full amount of cashews? After you heated it on the stove was it creamy and thickened, sort of like un-set pudding? Not sure if you've chilled it yet, but it will also thicken up a bit in the fridge.
Glad you're hooked, too! 😀
Anna says
Can d/f yogurt be used as a starter instead of probiotic capsules?
Lori says
Hi Anna, vegan yogurt can be used as a starter, but I've found it to be less reliable. I didn't want to recommend it and have someone use a packaged yogurt that might lead to poor results. So that's why I recommend using a new capsule for each batch. The amount of live cultures in different yogurts will vary, whereas a good quality probiotic will be more potent and consistent. But having said all that, yes, it definitely can work! Have fun experimenting. Hope that helps!