Cashew yogurt


  • 2 and ⅔ tzas raw and unsalted cashew nuts (400 g)
  • 1 and ½ tzas of water (375 ml)
  • 4 tbsp lemon juice
  • ¼ tsp salt
  • 3 probiotic capsules


Soak the cashews overnight.

The next day, strain them, wash them and put them in a blender with the rest of the ingredients (except the probiotics). Beat until you get a homogeneous mixture.

Pour the yogurt into a bowl, add the content of 3 probiotic capsules (discard the container, add only the powders that are inside) and stir well.

Cover with a gauze or cloth and let it rest for at least 12 hours in a dark, dry place. After that time you can take your time yogurt or put it in the fridge for a while so that it is fresh and richer.

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