Vegan, Raw Cashew Yoghurt (3 Ingredients)

If you know me well enough you will understand how much this post means to me. I have been trying to make plant-based yoghurt for months now. I failed miserably. Soy yoghurt, coconut yoghurt – you name it. It didn’t work. I felt pretty demotivated as it seemed to work for other bloggers. But I am a non-fuss baker/cook so you won’t find me patiently stirring that yoghurt base with a food thermometer for an hour waiting for that perfect silky yoghurt. But you know how things work – you get desperate and impatient. So I ordered that fancy vegan yoghurt starter and a bright orange yoghurt maker which seemed to work for everyone. Take a guess what happened – you are damn right, it didn’t work for me. The yoghurt would come out as a thin watery liquid. Not even a hint of a yoghurt! So I discovered a recipe using a secret ingredient and I could not believe my eyes. It worked and the taste was amazing! You have to try this! 3 ingredients, no expensive exotic starters, works overnight.

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The yoghurt uses Rejuvelac (or German ‘Brottrunk’) – a ‘bread drink’ if translated loosely. But it’s not really made from bread, Rejuvelac is a fermented drink made from sprouting whole wheat, rye, quinoa, barley, millet, buckwheat or any other raw grain. You can apparently make it yourself but hello – you gotta be allowed to buy something right?! So what’s great about this fermented drink? It is full of nutrients; it’s a healthy probiotic containing vitamins B, K and E, proteins, and enzymes. It is beneficial to your digestive system and it’s the best starter for your yoghurt. That makes the yoghurt easy to prepare and extremely healthy.

Homemade cashew yoghurt

  • 1 cup raw cashews
  • 1/2 cup Rejuvelac
  • 1/2 cup water
  • 1 tsp. vanilla essence or real vanilla
  • 1 tsp. coconut sugar or any sugar of your choice (optional)

Soak the cashews in warm water for 1 hour. Remove the water and transfer into your blender with 1/2 cup fresh water and 1/2 cup Rejuvelac. Add the vanilla and the coconut sugar blend until the mix is really creamy. Transfer into a ceramic bowl, cover with a towel and let it sit for at least 7 hours at room temperature – I left it overnight and it was perfect.