sharing raw, vegan recipes and advice
This yogurt is thick, tangy and creamy. Makes a GREAT tzadsiki.
The probiotic liquid I use is by SCD and is called “Efficient Microbes-Original”. I got it at my local japanese market. Website www.scdworld.com on the bottle.
I haven’t fermented the other ways, but according to my books, miso or rejuvelac should work.
3½ cup cashews, soaked
1 cup young coconut meat
1 cup coconut water
1 teaspoon probiotic liquid, OR 3 TBS unpasteurized miso, OR 1 cup rejevelac
Blend all the ingredients til very smooth. If you use rejuvelac, omit the cup of coconut water.
Pour into a bowl and cover with a towel. Place in a warm spot (in dehydrator, on top of stove, etc) for about 8 hours. When done it should be bubbly and light. Stir it up (I stir in the top which gets dry) and its ready to eat!
You can either add fruit and sweetner to this, or use it in other ways as you would use plain yogurt or sour cream. I keep the plain batch in my fridge and use it bit by bit.
Ohh I'm so glad you posted this, I'm going to make raw mango lassie with it.
Pine nuts should do just fine, I'd say. Might alter the flavor but I think it'd be yummy.
I'm going to try this with another nut instead of cashews - maybe pine nuts???
OHHH i can't wait to try this!