|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 25g||33%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 3g||10%|
|Total Sugars 2g|
|Vitamin C 0mg||2%|
|*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 store-bought 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!
“Making homemade yogurt is easier than you may think, and this dairy free version is a great way to get started. I chose to use cashews for their mild flavor and “meatiness” and it came out delicious. I let mine sit for about 24 hours before adding a little bit of lemon for more tang.” —Tracy Wilk
1 cup macadamia nuts, or cashew nuts, soaked in water for 2 hours, then drained
1 cup water
1 tablespoon lemon juice, optional
Steps to Make It
Gather the ingredients.
Place the nuts in the blender with half of the water. Blend for 20 seconds.
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, 16 to 24 hours. The longer it sits, the more fermentation that will occur.
Stir in lemon juice, if using, and refrigerate to chill.