Rich and filling, this yogurt is packed with goodness.
Coconut yogurt can be found in stores, but it can easily be made at home using this recipe from the Minimalist Baker. The method works super well, but I find it's missing the protein that I'm used to getting with yogurt. I've also made cashew yogurt, and while it's rich, it's also way too gritty. By combining yogurt and cashews, you get a yogurt that's more dense and filling, with plenty of satisfying healthy fats, and a much smoother yogurt, especially if you use a high-powered blender.
Cashews are said to be a high-lectin food and so perhaps should be avoided if you're dealing with digestive/intestinal issues. However, fermenting high-lectin foods is known to reduce the lectin content. So far, when it comes to non-dairy yogurts, this one is well-balanced and worth the effort.
2 cups of cashews, soaked for more than 3 hours in water
1 cup of coconut milk
2 vegan probiotic capsules (I use Renew brand and it works well)
1/4 tsp of vanilla (optional)
Drain your cashews and add them to a high-powered blender along with your coconut milk. Blend until smooth - you may need to add more coconut milk if it's too thick to blend well) . Once you've got a smooth and thick texture, you can then transfer it to a glass jar. Open the probiotic capsules and pour the contents into your coco-cashew blend. Stir well, cover either a cloth or with a loosely closed lid and leave it in a warmish place in your kitchen for 10-24hours, depending on your taste preference. The longer you leave it, the more tangier it gets.