Cashew-Coconut Yogurt
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.
6 reponses to "Cashew-Coconut Yogurt"
1. Made another batch and added
Made another batch and added some carob and cocoa delicious it also was nice a thick you got to watch how much water you ad or rejuvelac in my case.
2. I made it and it came out
I made it and it came out very very thick, think I may ad more coconut milk next time .
It was very very yummy though thank you so very much for sharing it with us.
3.
Ohh I'm so glad you posted this, I'm going to make raw mango lassie with it.
4.
Pine nuts should do just fine, I'd say. Might alter the flavor but I think it'd be yummy.
5.
I'm going to try this with another nut instead of cashews - maybe pine nuts???
6.
OHHH i can't wait to try this!