|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
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.