Having your own homemade vegan yogurt comes in handy if you're making Indian meals, or simply want a go-to that you keep in the house.
Ingredients
- 1 cup 150 g raw cashews (see Ingredient Tip)
- 2 tablespoons unsweetened plain nondairy yogurt
Instructions
- Soak the cashews in a large bowl filled with plenty of hot water (110 to 120°F/43 to 49°C) for 2 hours, then drain.
- Blend the cashews with ¾ cup (180 ml) hot water. Transfer to a glass or steel container (with a tight-fitting lid) and gently stir in the yogurt until fully combined.
- Cover with cheesecloth only (leaving the lid aside for now), and place in a warm spot (80 to 90°F/27 to 32°C) that gives protection from drafts (such as in the oven with the oven light on), for 12 hours (1 to 2 hours less for a less tangy product and 1 to 2 hours more for a tangier one). Cover the container with the lid and store in the refrigerator for up to 1 week.
Ingredient Tip: Use raw cashews only for this recipe. Roasted cashews will work somewhat but will be nowhere near as good since they don’t culture as well.