Cashew Yoghurt


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


  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:

Please rate Recipe

0 / 5

Your page rank:

Have question? Eager to know more? Fill out the form below and we’ll be in touch!


    16 Murray Street Hamilton NSW 2303

    Disclaimer – This website is designed to inform clients about ways to possibly improve their health. The opinions of the Mullen Natural Health Centre are our opinion only. Please consult your own healthcare provider to determine the best course of treatment for you.