Date sweetened cashew & coconut yoghurt recipe

This cashew and coconut combo is a nutritional powerhouse.

We are really excited about this homemade, plant-based, 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 that will nurture your gut lining, benefit digestion and aid nutrient absorption.

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.

WATCH HOW TO MAKE IT HERE 

Preparation

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

Ingredients

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 the Vibe blender system jug and blend on 'smoothie' mode for 50 seconds or until smooth and creamy. 

4.   Pour the mixture into your yogurt making jar. The mixture will be runnier than yogurt at this stage.
5.   Add the amount of yogurt starter culture specified on the packet and stir with a wire whisk to combine.
6.   Put the lid firmly on the glass yogurt jar and place into your yogurt maker. 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. 
7.   Use the digital control panel to set the temperature to 38° C, the time to between 12 - 24 hours. The yogurt will become tarter tasting the longer it is left to incubate. For a sweeter yogurt ferment for 12 hours. Finally, press ‘confirm’ to begin incubation. 

8.   When complete, the yogurt will be warm and the consistency may appear cuddled, separated or lumpy. This is normal and is a result of the fats in the nuts separating from the water content in the coconut milk. Place the jar in the fridge for at least 6 hours to chill.
9.  After chilling the yogurt will have set firm. Thoroughly whisk to incorporate and bring the yogurt back to a smooth, creamy consistency. We find a stick blender the most efficient. Once the yogurt is whipped it will stay lovely and creamy. 

11.  Serve and enjoy. Homemade cashew and coconut yogurt will last for 10 days in the fridge. 

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