Now I can't quite take the credit for this recipe and I also don't remember where I got it from but it is brilliant!
Not being a fan of coconut yoghurt this is the best I have come across without dairy - yum!
2 C cashews
2 C filtered water
2 probiotic capsules
1 T lemon juice
1 T maple syrup
Pinch vanilla powder
Pinch sea salt
Handful of frozen raspberries
1/4 C organic desiccated coconut
Soak the cashews for four hours, then rinse and drain. Place them in a blender a give them a good blitz then add water, lemon juice, maple syrup, vanilla and sea salt and blitz until smooth.
Pour the cashew cream into a clean glass jar (or two smaller ones if desired). Add the probiotic capsules and mix with a wooden spoon (must not be metal).
Cover the jar with cheesecloth and a rubber band to hold it. Then place in a warm place for fermentation to occur.
Fermentation an take anywhere between 8-36 hrs dependent on what time of year it is and how warm your house is. When you see small bubbles appear throughout the yoghurt then it's ready!
Here is where you can decide what to flavour it with, I have used raspberry and coconut but the possibilites are endless.
Take about 1/4 of the yoghurt out and place in blender with the raspberries and coconut and blend until smooth. Pour back into the mixutre when when done stirring minimally to create a marbled effect if desired.
Put it in the fridge and serve when cold. It should last up to 3-4 days and will become stronger in flavour as time goes on.
Recipes to tempt your taste buds!