Udo’s Cultured Cashews Yoghurt
Thursday, 03 June, 2021

Udo’s Cultured Cashews Yoghurt

Author: Lauren Lovatt

Ingredients

Udo’s Cashew Yoghurt

100g cashews, soaked in water for at least four hours then rinsed 

1 Udo’s probiotic capsule 

100ml nut or seeds milk 

1 tsp honey or agave 

½ tsp vanilla extract or 1cm of vanilla bean, seeds only 

1 pinch of salt 

 

Udo’s Coconut yoghurt 

1 tin of coconut milk 

2 Udo’s probiotic capsules 

MAKES: 250ml FERMENT TIME: 24 hours PREP TIME: 5 minutes 

Udo’s probiotics are a great source of good bacteria that can be used to naturally ferment foods. This cultured yoghurt is a great example of how to use them to make this delicious creamy plant-based yoghurt  that can be used in so many ways. 

METHOD 

Blend the cashews with 2-3 tbsp water until very smooth or if using a less powerful blender, you may need a little more water and, in that instance, use less liquid in the second part of the recipe. Make sure that the cashews are not too hot from blending, then open the Udo’s probiotic capsule and mix the contents with the  cashews. 

Place the cashews in a glass bowl or jar and leave to ferment overnight, covered with a cloth, somewhere not too warm, as the process will happen too quickly or not too cold when nothing will happen. 

The next day you will see that the mixture is slightly aerated and ready to use.  

Mix the cashews with the milk, sweetener, vanilla, and salt to taste. 

If you are happy with the taste and texture, place the contents in a sealed container and store in the fridge until ready to use. 

Serve with fresh seasonal fruit, overnight oats, chia or in smoothies.

Udo’s Coconut yoghurt 

1 tin of coconut milk 

2 Udo’s probiotic capsules 

Pour the tin of coconut milk into a glass jar, making sure that any solid parts are mixed into the coconut water. 

Empty the Udo’s probiotic capsule into another glass jar and mix the contents with the cashews. 

Leave the probiotic capsule & cashew mixture to ferment overnight, covered with a cloth, somewhere not too warm as the process will happen too quickly or not too cold when nothing will happen. 

The next day, the coconut should have thickened up and fermented. You can then use this as it is or flavour as you like with something sweet or even savoury.

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