Homemade Almond Cashew Yogurt
A healthy homemade yogurt using simple ingredients.
Equipment
- Oven or Instant Pot
- Nut milk bag
- Whisk
- Saucepan
- high speed blender or food processor
Ingredients
- 1 cup cashews
- 1/2 cup almonds
- 2 teaspoon non-dairy yogurt
- 1 date, pitted
- 1 tablespoon cornstarch or arrowroot powder
Instructions
- Soak the nuts overnight OR by covering with boiling water and letting sit for 30 minutes until softened.
- Drain and rinse the nuts, then puree with 2 cups of water and date for optional sweetness. Strain using a nut milk bag. If you don't have a nut milk bag, you can use a fine mesh strainer, though note that the nut milk bag will produce a much smoother liquid.
- Place the strained milk and cornstarch or arrowroot powder in a medium saucepan and whisk very well, then heat over medium heat for 5-7 minutes, whisking often, until yogurt has thickened.
- Remove from heat and let cool completely, then whisk again (a film will form on top as the yogurt cools. You can reduce this by placing a piece of plastic wrap over the top to reduce any film, or just whisk it in once cooled.
- Add in prepared non-dairy yogurt to help culture. Then cover and cook using either the oven or Instant Pot.
- For the oven: Preheat oven at 200F for 15 minutes, then turn off the oven and keep the light on. Place the yogurt mixture for 8-9 hours to culture.
- For the Instant Pot: Place steam rack in Instant pot and covered bowl of yogurt on top. Process for 8 hours.
- Whisk to remove any lumps.
- Enjoy as is, or stir in chopped fruit, vanilla, etc.