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Recipe

Cashew Yogurt

This is so versatile – add fruit or preserves of choice for breakfast, use a base for Sour Cream and Heavy Cream. Easy, quick, and delicious!

Necessary Equipment

Ingredients

  • Deni® 5600 1-Quart Electric Yogurt Maker (six 6-ounce glass jars)

Yogurt

Ingredients

  • 4-1/2 cups water
  • 2-1/4 cups raw cashews (pieces or whole)
  • 2 tablespoons agave nectar, or honey, or light brown sugar
  • 1 teaspoon xanthan gum, or guar gum, or arrowroot starch
  • 1 teaspoon agar powder, or unflavored gelatin of choice
  • 1/2 teaspoon yogurt starter, casein-free, SCD-compliant (GI ProStart™) purchase at http://www.giprohealth.com

Method

  1. Using hot soapy water, wash yogurt maker jars and lids; dry thoroughly.
  2. In bowl of food processor or blender, combine water and cashews; blend 6 minutes; rest 2 minutes.
  3. Pour mixture through fine mesh sieve (a Gold coffee filter works the best) or cheesecloth; press or squeeze all liquid from pulp; return liquid to blender or food processor; reserve pulp for baking.
  4. With food processor or blender running, add xanthan gum, agar powder, and yogurt starter; blend 2 minutes.
  5. Using a tablespoon, fill glass jars inside yogurt maker; set timer to 10 hours; place on yogurt maker lid (leave jars uncovered).

Once 10 – 12 hours has passed, remove jars from yogurt maker; place lids onto glass jars; refrigerate at least 4 hours prior to consuming. Servings: 36 ounces. Prep Time: 15 minutes. Curing Time: 10 hours.

Note

Use any nut of choice – first soak nuts in clean water for at least 30 minutes (ideally overnight); drain off water; grind into fine flour or paste; measure out 2-1/4 cups ground nuts food processor bowl or blender; add to 4-1/2 cups water; proceed with recipe as stated above.

To add fruit: stir in prepared fresh fruits, or jelly, or jam, or preserves of choice; serve.

To make sour cream: once yogurt is made, measure out quantity needed into separate glass container; add 1 teaspoon 100% pure organic lemon juice for every 1 cup yogurt; stir to mix; place on lid; refrigerate 1 hour prior to using.

To make fruit salad topping: measure out quantity needed into glass container; for every 1 cup yogurt add: 1-1/2 teaspoons agave nectar, 1/2 teaspoon ground cinnamon, and 1/8 teaspoon ground nutmeg; stir to mix; pour over prepared fresh fruit; serve immediately. Can be stored in airtight container up to 3 days; stir before serving.

To make heavy cream: for every 1 cup yogurt, add quantity needed to blender or food processor, while machine is running add 1/8 teaspoon xanthan gum, or 1/8 teaspoon agar powder; add 1 tablespoon agave nectar, or honey; blend 1 minute; chill before serving, or use immediately. Refrigerate up to 3 days.

Agar melts at 185°F (85°C), and solidifies between 90 - 104°F (32 - 40°C).