Tuesday, September 1, 2015

Rise and Shine: Homemade Cashew Yogurt

Rise and Shine! It’s MoFo time! Tell us about your breakfast. - See more at: http://www.veganmofo.com/#sthash.SPmzp9G8.dpuf
 Vegan MoFo 2015 Day 1: Rise and Shine! It's MoFo time, tell us about your breakfast.

Rise and Shine! It’s MoFo time! Tell us about your breakfast. - See more at: http://www.veganmofo.com/#sthash.SPmzp9G8.dpuf
Rise and Shine! It’s MoFo time! Tell us about your breakfast. - See more at: http://www.veganmofo.com/#sthash.SPmzp9G8.dpuf
Although I'm just as inclined to have leftovers or a kale salad for breakfast, I often opt for a bowl of yogurt and fruit. As such, I was bummed out when the Whole Soy company went out of business because it was the only brand that I liked, and I really like to have unsweetened, plain soy yogurt on hand. Aside from breaking my fast, I like to add it to vegan cheese fillings, and tweak it into a mayo or sour cream or tartar sauce.

So, when it became clear that Whole Soy was no longer, I shook off my yogurt-making lethargy and tried out Miyoko Schinner's recipe for cashew yogurt from her Artisan Vegan Cheese cookbook. This book has been keeping me busy since I got it last autumn, and I've had both hits and misses with it. But, I can say the cashew yogurt is definitely a hit!  I wish I would have tried  it sooner. It's really easy to make and  it's everything I look for in a plain yogurt: tart, rich, and creamy.

It all starts with soaking raw cashews and blending them with soy milk.

Once the nuts and milk are blended, you add additional soy milk and heat it gently to 110°F. When it gets up to temperature, you add in some already cultured soy yogurt. When I made this the first time, I used Nancy's Unsweetened Plain Soy.

At this point, you transfer the mixture to clean glass jars, cover, and let it culture in a warm spot for 6 - 8 hours. You basically want to keep the mixture as close to 110° as possible for the full time.

To this end, I use jars that I've warmed by filling them with boiling water, and then wrap the jars with a tea towel and place them in a slightly warmed oven. I don't leave the oven on, but just warm it up before I put the yogurt in.

After the full 8 hours, the yogurt is cultured and if you've used unsweetened soy milk, it's got a great tartness to it.

If you don't have the book, you can find Miyoko's recipe published on this site: http://savvyvegetarian.com/vegetarian-recipes/cashew-yogurt.php

Cashew yogurt has become a staple in my kitchen; I usually go through about a batch a week. Many thanks to Miyoko for the recipe!

Homemade cashew yogurt


  1. i'm def going to try this. thanks for sharing.

  2. Yum! I still haven't tried that recipe, but I adore Miyoko's book. Love all the cheeses I've made so far. And god, I still mourn the loss of Whole Soy. So sad...

  3. I am obsessed with this cashew yoghurt - I always have some in my fridge now. So delicious and thick and creamy!

  4. This comment has been removed by the author.

  5. Hey Guys,

    Thanks for stopping by. I think we have a consensus that this yogurt is a good thing!

  6. Awesome! Thanks for sharing! I have been looking into making vegan yogurt at home but am a bit afraid! LOL Happy Vegan MoFo to ya! http://MyBlissfulJourney.com

  7. Jennifer:

    Definitely try it. I felt the same way before I tried it.

    Happy Vegan MoFo to you too!

  8. I made my first batch of homemade soy yogurt a couple of months ago using this tutorial :
    I couldn't believe how good and how tart it was. I was in a way discovering once again what yogurt really was like and indulging in plain yogurt eaten as a dessert with just a drizzle of maple syrup, like I used to when I was a kid. I became hooked on yogurt and made some every week or every 10 days. Then, I couldn't cook for a while (bike vs car accident) and I terribly missed my yogurt.

    BUT today, I made a new batch for the first time in over a month and even made granola tonight to make sure I truly get to enjoy it tomorrow.

    Soon, I want to try the version with cashews... would you say it's better than with soy only?

    P.S.: Sorry for the awfully long comment.

    1. Hi Babette,

      I can't say whether the cashew yogurt is better because this is the only kind I've ever made...I want to try some plain soy yogurt sans the cashews, so thanks for the link. I'll try the non-cashew one, and you try the cashew one and we can compare notes! :)

  9. Replies
    1. Shen, thanks for all your comments! It's good to be back in the blog world!


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