Vegan Cashew Yogurt

I’ve been meaning to make vegan yogurt for a very very long time. I thought that it’s a long process and when I saw that most recipes require probiotics, I gave up. I don’t know why I thought it was complicated to make! Honestly, it’s a lot easier than I thought. I watched Mic the Vegan’s recipe and that inspired me to make my own. Check out his video and his recipes here.


Cashew Yogurt


  • 2 cups cashews

  • 1.5 cups of water

  • 1/2 lemon

  • 1 probiotic pill. I used Genuine Health 50 billion CFU - without the outer layer


  1. Soak the cashews for 8 hrs

  2. Remove the water and rise the cashews

  3. Boil some water to sterilize your equipment (the bowl we will let the yogurt ferment in and the spatula) It’s not necessary but helps to prevent mold.

  4. After you’ve sterilized your equipment, mix all the ingredients in a high-speed blender or a food processor until you have a smooth texture

  5. Let the yogurt set in a warm place for 24-48 hrs or until you smell a yogurt-y smell coming out of the yogurt.

  6. The warmer it is, the less time it will take for this step to be completed.

  7. Then place the yogurt in an air-tight container and let it chill in the fridge before consuming.

  8. Store in the fridge for up to 5-7 days using a clean spoon every time you take out from the jar.