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

1. Soak the nuts overnight in water for a minimum of 2 hours or overnight.

2. 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.

3. 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.

4. 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

5. 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.

If you would like to book an appointment at In Symmetry you can call the clinic on (03) 5429 3610 or book online by clicking the link below.

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