Makes 1 quart, 4 1-cup servings
I started making my own yogurt more than fifty years ago when I joined my first whole foods co-op as a college student in Pittsburgh, met my first vegetarian and macrobiotic foodies, and tasted yogurt for the first time. From that point on, I became a lifelong vegetarian and dairy-based yogurt became a staple of my diet.
Harking back to that time, I have a flavor profile stuck in my head when I think of yogurt: in a word, Columbo. Columbo Yogurt originated in 1929 as the first commercial yogurt sold in America (until it was discontinued by General Mills in 2010 in favor of their newer, inferior IMO, brand, Yoplait), and has always been the gold standard for me—thick, creamy, tangy.
As I transitioned to a more vegan lifestyle, I tried in vain to find a plant-based replacement but nothing ever made the cut. My pet peeve with store-bought vegan yogurt is the absence of tang and texture—whether almond, soy, coconut, or cashew-based, every brand seems too sweet, thin, and frankly, unappetizing, to be called yogurt. During the pandemic I tried making a soy milk version but it was a miserable flop.
Recently though I began seeing this cashew version all over the internet and decided to try again. Although it is basically a 3-ingredient formula—cashews, water and culture—this one is tweaked to include vinegar and salt, and to me, since it has the exact thick, creamy tang that takes me back to Columbo, why fix it if it ain’t broke? Now I can finally make my own healthier, guilt-free version without sacrificing any of the pleasure and nutrition.
Tips:
- I have seen versions of this with lemon juice instead of vinegar, a few tablespoons of a previous batch or a store-bought brand with live cultures substituted for probiotic capsules, with salt and without. I suspect this recipe is very forgiving, like cooking in general, so cook your pantry and your gut.
- Wooden utensils can harbor bacteria, and there is some thought that metal utensils and bowls can inhibit the live culture, so to err on the side of caution, use a silicon spoon or plastic spatula for stirring, and a glass bowl or jar for fermenting.
2 C. cashews, soaked at least 4 hours or overnight
2 tsp. apple cider vinegar
pinch salt
1 ½ C. water
3 probiotic capsules, about ½ tsp. (I used Trader Joe’s brand)
Directions:
- Rinse a clean glass jar or bowl with very hot or boiling water and allow to airdry.
- Drain and rinse soaked cashews well. Blend cashews, vinegar, water, and salt until completely smooth, about 3 minutes on high. Do not add probiotics/culture until after blending because the mixture can become too warm during blending and kill the live culture.
- Pour contents into glass container and give a few stirs to help it cool slightly. Twist open probiotic capsules and add contents to cashew mixture. Using a silicone spoon or plastic spatula, stir probiotic powder into mixture until fully incorporated, 1-2 minutes.
- Cover container with cheesecloth or a clean dry paper towel and secure with a rubber band or Mason jar ring. Place in a warm, dry place such as a cold oven with the light turned on. (if the oven was used recently, it must be allowed to cool down completely.) The light bulb will produce just the right amount of warmth for the culture to grow. Offset the container and lower the rack if you think it is too close to the light.
- Leave the yogurt undisturbed as much as possible for 24-48 hours. You should begin to smell a slight yogurt-y smell after about 24 hours, at which time you can start tasting for desired amount of tang. It will become thicker and more tart the longer it ferments. For me the magic amount of time was 30 hours.
- When the yogurt has reached the flavor you like, stir to combine fully. Cover jar or bowl with a tight-fitting lid or transfer to a new clean, covered container, and place in the refrigerator, where it will continue to thicken. It is ready to eat right away and will stay fresh for at least two weeks.
- If you want even thicker, Greek style yogurt, strain in a cheesecloth or paper towel-lined fine mesh sieve for about 30 minutes to drain off extra liquid
4 servings: Calories: 357kcal, Carbohydrates: 19g, Protein: 12g, Fat: 28g