How To Make Cashew Yogurt: 8 Simple Steps With A Video Tutorial
Fermented foods such as Cashew Yogurt are well respected in the gut health world and for good reasons. It is a powerful source of probiotics which are the gold standard for improving your digestive system. Keep reading on to discover how to make cashew yogurt
What is Cashew Yogurt?
The cashew plant is native to Brazil and made its way to India and East Africa in the 16th century. It is still cultivated today by hand and has been considered a delicacy for hundreds of years. Like all nuts, cashews provide an excellent source of protein. What makes cashews unique is their abundance of copper and zinc <1>.
A quarter cup of cashews provides nearly 100% of the recommended daily intake of copper. Both of these trace minerals are important for the immune system, production of antioxidant enzymes, energy production, and neurotransmission <2>. The fat content of cashews makes them the perfect base for substituting dairy yoghurt. Cashew yoghurt is rich and creamy and has all of the benefits of probiotic containing foods.
Cashew Yogurt Benefits
The cashew yogurt benefits stem from its trace minerals and the diversity of probiotics found in this fermented food.
Trace Minerals
Scientific research has found evidence for:
- Health promoting antioxidants
- Enhances Immune System
- Energy source
- Mood regulator
Lactic Acid Bacteria
Scientific research has found evidence for:
- Improves digestion
- Enhances immune system
Research has shown that lactic acid producing bacteria found in kefir directly addresses gut inflammation. A study of underlying mechanisms demonstrated that beneficial effects occurred through the down-regulation of pro-inflammatory mediators and the increase of anti-inflammatory molecules.
Fermented kefir is an important source of probiotics in balancing the gastrointestinal system making it a great functional food for autoimmune or metabolic disorders <3>.
What Do I Need?
- 250 grams (2 c) raw cashews
- Approximately 15 ml (1 tbsp) coconut kefir
- Approximately 120 ml (½ c) filtered water
- 480 ml (pint) glass jar
- Cloth cover
What Are The 9 Steps To Make Cashew Yogurt
1. Soak cashews overnight in filtered water
1. Sterilize all surfaces and equipment
2. Soak cashews overnight in filtered water
3. Drain and rinse the soaked cashews
4. Blend cashews and kefir in high-speed blender slowly adding water for desired consistency
5. Pour mixture into pint jar
6. Cover with clean cloth or paper towel and secure with rubber band
7. Allow to ferment out of direct sunlight with proper airflow for 48 hours. Check for taste and either transfer to fridge or allow to ferment a couple more days
8. Secure lid and transfer to fridge allowing to cool 24 hours before enjoying
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