Barb Hodgens
Barb Hodgens

Barb Hodgens loves to cook alternative, healthy whole food cooking with a focus on gut health, SCD & GAPS diets. Barbs has also been able to overcome her own gut health issues through her journey into alternative eating. Please share your ideas, comments and photos at the end of this post :)

cashew and coconut yogurt

This cashew and coconut combo is a nutritional powerhouse.

We are really excited about this homemade, plant-based, vegan yogurt. It tastes amazing and is so simple to make. This recipe is guaranteed, perfect, tub set, creamy yogurt with no additional thickeners required!

Coconut & cashew yogurt is rich in unsaturated fatty acids, plant-based protein, dietary fibre that will nurture your gut lining, benefit digestion and aid nutrient absorption.

Subtly sweetened with nature’s most delicious fibre-filled fruit, the medjool date, this yogurt has a slight caramel taste that is a treat for both your taste buds and your digestion.

date sweetened cashew and coconut yogurt

FEED THE BACTERIA SUGAR

In traditional dairy milk yogurt, the bacteria in starter culture thrive on the sugar (lactose) content, naturally found in milk. The bacteria populating your cashew and coconut yogurt must have something to feed on to allow the culturing process to take place. One teaspoon of sugar or one tablespoon of pasteurised honey is enough to kick start fermentation. Raw honey may have an antibiotic effect and is therefore not suitable for making yogurt.

Preparation

Thoroughly wash or sterilise your yogurt container and whisk with boiling water.

Ingredients

2 x 400ml tins coconut milk (additive free)
1 cup raw cashews
2 large medjool dates, seeded and chopped
1 teaspoon of white sugar or 1 tablespoon of pasteurised honey
Pinch of Himalayan salt
Yogurt starter culture or probiotic

    Method

    1.   Soak the cashews in water with a pinch of salt for 6 hours or overnight to soften.
    2.   Drain and rinse the cashews.
    3.   Put the cashews, coconut milk, sugar/honey and dates into the Vibe blender system jug and blend on 'smoothie' mode for 50 seconds or until smooth and creamy. 

    homemade cashew and coconut yogurt method

    4.   
    Pour the mixture into your yogurt making jar. The mixture will be runnier than yogurt at this stage.

    5.   Add the amount of yogurt starter culture specified on the packet and stir with a wire whisk to combine.
    6.   Put the lid firmly on the glass yogurt jar and place into your yogurt maker. Pour water slowly into the base. (The water must not be filled over the ‘tall line’ indicated on the inside wall of the maker). Then place the cover lid on top. 
    7.   Use the digital control panel to set the temperature to 38° C, the time to between 12 - 24 hours. The yogurt will become tarter tasting the longer it is left to incubate. For a sweeter yogurt ferment for 12 hours. Finally, press ‘confirm’ to begin incubation. 

    homemade cashew and coconut yogurt method

    8. 
     When complete, the yogurt will be warm and the consistency may appear cuddled, separated or lumpy. This is normal and is a result of the fats in the nuts separating from the water content in the coconut milk. Place the jar in the fridge for at least 6 hours to chill.

    9.  After chilling the yogurt will have set firm. Thoroughly whisk to incorporate and bring the yogurt back to a smooth, creamy consistency. We find a stick blender the most efficient. Once the yogurt is whipped it will stay lovely and creamy. 

    homemade cashew and coconut yogurt method

    11. 
    Serve and enjoy
    . Homemade cashew and coconut yogurt will last for 10 days in the fridge. 

      PIN THIS RECIPE

      date sweetened cashew and coconut yogurt recipe

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