RECIPE: CASHEW PROBIOTIC YOGHURT
Written by Hannah Sutton (Chinese Medicine Practitioner)
Making your own yoghurt is easier than you might think. This dairy free and vegan cashew yogurt is a breeze to make, delicious and has the benefit of having no artificial ingredients or added sugar that you get in store-bought products. Making this yoghurt with active, probiotics helps keep improve digestive health too. Win win!
Ingredients
2 cups cashews
½ cup plain unsweetened almond milk or water
Juice from 1 medium lemon
1 tsp pure maple syrup Pinch of Himalayan or sea salt
2 capsules of good quality, multi-strain probiotic
Method
Soak the nuts overnight in water for a minimum of 2 hours or overnight.
Drain and rinse the soaked cashews, add all the ingredients except the probiotic to the blender, blend on a high speed for 60 seconds or until smooth and creamy.
Transfer the mix to a non-reactive mixing bowl (preferably ceramic or Pyrex) and sprinkle with the probiotics and mix in gently with a non-metal spoon.
Cover the bowl with muslin cloth and leave it in a warm, dark place for 24 hours or overnight. The longer you let the yoghurt rest, the thicker and tangier it will get. Check & taste from time to time
Once it has reached the desired texture & taste, store in an airtight container in the fridge. The yoghurt will last for approximately 5 days.
Serving suggestions: -
Sprinkle with cinnamon for bonus anti-inflammatory benefits!
Top with slices of fresh fruit, stewed fruit or frozen berries
Add chia seeds, slivered almonds, goji berries, pumpkin and/or sunflower seeds.
Deliciousness!
NB. be sure that your probiotics contain no Prebiotics, or this might not work. Alternatively, you could use a couple of tablespoons of any non-dairy yogurt as a starter.
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