Homemade Coconut Cashew Yogurt

The past few months, I’ve really tried to focus on making everything from scratch and using as little plastic of packaging as possible. Anything store bought, aside from produce and nuts, I try to avoid. Anything with a long list of even really clean ingredients, I’m trying to avoid with homemade variations.

And though I LOVE vegan yogurt brands like Forager and Kite Hill, even Silk, I know it’s MUCH easier and cheaper to make at home.

I’ve had great success with this adapted recipe from Mama Eats Plants and wanted to share with you guys, since every one is always asking me about it. You can customize it to your preferred consistency, simply by leaving it out longer. It’s super simple, insanely delicious and lower waste! Winning!

1 can full fat organic coconut milk

1/4 cup soaked raw cashews

2 probiotic capsules

1 tsp pure vanilla extract

Pinch of sea salt

• Blend all ingredients together until smooth
• Pour into mason jar and cover with mesh and a rubber band around the top (I’ve actually been using a small muslin produce bag)
• Let sit out at room temperature for 24-48 hours (24 hours, thinner, 36 hours is my sweet spot, but 48 hours plus, gets you more Greek yogurt-ish texture)