Vegan Instant Pot Cashew Yogurt Recipe
This cashew yogurt is easy to make and tastes so delicious while being completely dairy free. Use your instant pot, slow cooker or drinks cooler.
- Serves: 4 persons
- 1cup raw cashews
- water for soaking
- 1cup coconut milk (canned)
- 1tablespoon plant-based yogurt with live cultures (or 1 teaspoon yogurt culture starter)
Step 1Gather your ingredients.
Step 2Put the cashews in a medium sized bowl. Cover with water completely. Soak the cashews at room temperature for at least 6 hours or up to overnight. The longer you soak the smoother your yogurt will be.
Step 3Drain and rinse the cashews and add them to a blender. Add in the coconut milk and blend until completely smooth.
Step 4Place the cashew mixture into a microwave safe bowl. Microwave for 2 minutes. Stir and then cool to between 90 F and 110 F.
Step 5Stir in the yogurt or culture starter. You can also stir in any flavorings such as honey, ginger, chocolate or berries if you are adding them at this time.
Step 6Add 3 cups of water to the instant pot. Heat on sauté for 1 to 2 minutes or until the water is warm but not boiling. If you have a "yogurt" setting on your Instant Pot you can simply skip this step and just set the jars into the pot, cover, and set the yogurt setting for 8 hours or overnight. Add the yogurt to jars and cover with lids. Place in the water bath and put the lid on the instant pot, keeping it turned off. Cover the instant pot with its lid and then wrap the lid with a few clean towels for insulation. Let sit for at least 6 hours or up to 24. Remove jars and place them in the refrigerator for further the thickening.