Cashew Yoghurt

INGREDIENTS:

• 2 cups cashews soaked for 2 hours
• 1 ½ cups water
• 1 probiotic capsule or ½ teaspoons powder

METHOD:

1. Strain and rinse the cashews
2. Blend the cashews with the 1 ½ cups of water until smooth
3. Add the probiotic and blend briefly once more
4. Transfer to a glass jar and leave to culture for 12 – 24 hours.  Make sure you leave enough room at the top of the jar as the yoghurt will expand.
5. Once culturing is complete place in the refrigerator

This recipe has been kindly shared by Kate Williams from:
www.www.mullenhealth.com.au/practitioners/kate-williams