Homemade Yogurt

So easy!

Homemade Yogurt

I sometimes just don’t want to buy plant-based yogurt. I usually don’t buy the flavored because they are loaded with sugar, so I buy the plain and put fresh fruit in it and sometimes a little date or maple syrup. But I never finish the tub and it gets moldy and feels like such a waste of money! So I decided to make my own because it is way more cost effective and I can make it in small batches. Give it a try, it’s easier than you’d think!

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Homemade Yogurt

recipe from Lisa Rice's Kitchen Plantastic


1 cup raw cashews or cashew pieces (soaked if you don’t have a high speed blender – I used a Ninja and didn’t soak)
1 cup filtered water
Pinch of salt
Probiotics (broad spectrum, at least 50 billion microorganisms, I used three 20 billion per capsule which came out to 60 billion total per jar of yogurt)

*for nut-free version, use one block of soft tofu instead


Blend the cashews, liquid and salt until very smooth. Open your probiotic capsules and stir in to your cashew blend. Pour into a glass bowl or jar. Cover with a cheese cloth, milk bag or sturdy paper towel with a rubber band around the rim to seal. Place in a warm spot like on top of your fridge for 24-48 hours. I checked mine after about 12 hours and it was delicious but still more sweet than tangy. I left it another full day and it was perfect!

Once you have reached your desired tangy-ness, place your jar in the fridge to chill. *note: this yogurt is quite thick, which I love. Increase your water another 1/4 cup to make a little thinner and closer in texture to regular yogurt.

Lisa Rice

Sr. Health Mentor & Director of Content and Promotion