|Nutritional Guidelines (per serving)|
|Servings: 2 cups; about 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||12%|
|Saturated Fat 2g||9%|
|Total Carbohydrate 7g||3%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This raw food version of plain yogurt can be enjoyed in many ways. You can flavor it for a simple yogurt. It can be served with homemade raw vegan granola or some fresh fruit. The process is the same as raw nut cheese recipes, but with a different nut-to-water ratio for a thinner, more spoonable result. As with storebought yogurt, a little water will settle at the bottom of this yogurt. It is the more sour part of the equation but is perfectly safe to consume. The water adds a tangy flavor if that suits you. Otherwise, you may want to scoop the yogurt off and pour out the water.
Add fruit, nuts, or a drizzle of raw vegan sweetener (agave nectar or maple syrup or whatever you like) and enjoy a delicious raw vegan breakfast or snack!
- 1 cup macadamia nuts or cashews (soaked for 2 hours)
- 1 cup filtered water
- Optional: 1 tablespoon lemon juice
Place the nuts in the blender with half of the water. Blend for 20 seconds and add the remaining water. Blend until a creamy, smooth consistency is reached.
Transfer the mixture to a clean glass jar and cover with plastic wrap, held on with a rubber band. Leave in a warm place to ferment for 16 to 24 hours. The longer it sits, the more fermentation that will occur. Stir in lemon juice, if using, and refrigerate to chill.