This is one of the most important basics in this book, and the most versatile. The neutral taste of cashews makes this yoghurt ideal as a base in many of the recipes throughout the book. It is super easy to make, and lasts for
a long time, too.
- For the Cashew Yoghurt
- 280 g (10 oz / 13/4 cups) cashews
- 250 ml (81/2 oz / 1 cup) water
- 1/2 probiotic capsule
- Start by soaking the cashew nuts for 2 hours. All you need to do is add them into a bowl and cover with water.
- Drain the soaked nuts and tip them into a blender. Discard the soaking water, add the fresh water and the probiotic capsule into a blender and blitz until you get a smooth texture.
- If you are doing this in a high-speed blender, make sure not to overheat the mixture as this will kill off the probiotics.
- Once blended, transfer to a glass or plastic container. Do not use a metal one as the mixture won’t ferment. Leave the container outside the fridge for 24 hours with a tea towel or muslin cloth on top so that the mixture can breathe, and to keep out any insects or flies.
- After 24 hours the mixture will be slightly fizzy and bubbly, which means it has fermented, so give it a good mix.
- Place a proper top on the glass container and leave it in the fridge for later use.
- The yoghurt will last for up to 5 days in the fridge ready to use.
- Tip: If you’re in a hurry, soften the cashews by pouring hot water on them and soak them for 15 minutes. Make sure you cool them off in cold water before blending. I would recommend soaking them for 2 hours, but I understand that we are all busy bees!
- If you are allergic to nuts, the cashews can be substituted with sunflower seeds. Just follow the same measurements and method.