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Barb Hodgens
Barb Hodgens

This cashew and coconut combo is a nutritional powerhouse.

I am really excited about this homemade dairy free and vegan yogurt. It tastes amazing and is so simple to make. This recipe is guaranteed, perfect, tub set, creamy yogurt with no additional thickeners required!

Coconut & cashew yogurt is rich in unsaturated fatty acids, plant-based protein, dietary fibre and minerals; like copper, zinc and magnesium. It even delivers antioxidants and electrolytes too.

The gut loving, dietary fibre in coconut milk and cashews will nurture your gut lining, benefit digestion and aid nutrient absorption.

Coconut & cashew yogurt is a hearty option that may even help with weight loss. You should feel full for longer and less inclined to snack thanks to the protein and good fats. You also may find you only need to eat a smaller amount compared with pure coconut yogurt.

Subtly sweetened with nature’s most delicious fibre-filled fruit, the medjool date, this yogurt has a slight caramel taste that is a treat for both your taste buds and your digestion.

FEED THE BACTERIA SUGAR

In traditional dairy milk yogurt, the bacteria in starter culture thrive on the sugar (lactose) content, naturally found in milk. The bacteria populating your cashew and coconut yogurt must have something to feed on to allow the culturing process to take place. One teaspoon of sugar or one tablespoon of pasteurised honey is enough to kick start fermentation. Raw honey may have an antibiotic effect and is therefore not suitable for making yogurt.

Preparation

Thoroughly wash or sterilise your yogurt container and whisk with boiling water.

Ingredients

2 tins coconut milk (additive free)
1 cup raw cashews
2 large medjool dates, chopped
1 teaspoon of white sugar or 1 tablespoon of pasteurised honey
pinch of Himalayan salt
yogurt starter culture or probiotic

    Method

    1. Soak the cashews in water with a pinch of salt for 6 hours or overnight to soften.
    2. Drain and rinse the cashews.
    3. Put the cashews, coconut milk, sugar/honey and dates into theVibe blender system jug and blend on 'Nut' mode for 50 seconds or until smooth and creamy. You may need to stop once and scrape down the sides and under the blades.
    4. Pour the mixture into your yogurt making jar.
    5. Add the amount of yogurt starter culture specified on the packet and stir with a hand whisk to combine.
    6. Put the lid firmly on the glass yogurt jar and place into your yogurt maker. 
    7. Pour water slowly into the base. (The water must not be filled over the ‘tall line’ indicated on the inside wall of the maker). Then place the cover lid on top. 
    8. Use the digital control panel to set the temperature to 38° C, the time to 24 hours and then press ‘confirm’ to begin incubation. 
    9. When complete, the yogurt will be warm and it may have separated. Place the jar in the fridge for at least 6 hours to chill.
    10. Whisk with a spoon or a stick blender to incorporate. 
    11. Serve and enjoy

    PIN THIS RECIPE

    cashew and coconut yogurt

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