Thick, tangy, and full of gut-loving bacteria – your new favorite dairy-free yogurt!

🛒 Ingredients
• 170 g cashews
• 500 ml water
• 1 packet yogurt starter (or 2 capsules probiotic)

Gelling mixture
• 250 ml water
• 2 g agar-agar (1/2 tsp)

👨‍🍳 Instructions

1. Soak the cashews overnight. Discard the water and rinse well.

2. Add the cashews and 500 ml of water to a blender. Blend until smooth.

3. In a small pot, bring 250 ml of water and the agar-agar to a boil. Simmer for 1 minute, stirring well at the beginning.

4. Add the gelling mixture to the blended cashews and blend again.

5. Check the temperature before adding the starter. It should not be above 39–40°C (102–104°F), or it may kill the starter.

6. Add the starter and pulse the blender once or twice just to mix it evenly.

7. Pour the mixture into jars and keep in a warm place for 8–10 hours (or wrap in a blanket). You can also use the “yogurt” function of a multicooker.

8. Store in the refrigerator.

Enjoy! 💚

Per 100 g:

92 kcal | 4C | 7F | 2P