simple coconut yogurt (dairy-free)

“making yogurt” itself sounds daunting, but it is a task as simple as they come. and one of the most satisfying! our home is rarely seen without a batch of this homemade vegan yogurt, which takes only 3 simple, whole-food ingredients. read on to learn how to make your own.

ingredients:

• 1/4 cup organic raw, unsalted cashews

• 2 cans of organic full fat coconut milk/cream - very important that the coconut milk or cream is full fat. i’ve used both milk and cream, and both produce a great end result. many brands of coconut do not work, however, and the ones i have found are consistently reliable are: whole foods 365 brand, thai kitchen, and the organic sprouts brand.

• probiotic capsules (if you are vegan, make sure they do not have lactose in them) - i use a 20 billion acidophilus

directions:

• blend raw cashews and coconut milk in high speed blender until completely smooth (get the blender i use for this and everything else here)

• empty probiotic capsules (i use 4 right now, but play around with it) into blender and blend again for 15-20 seconds just until probiotic is well dispersed

• pour halfway (very important! the yogurt will expand and WILL overflow) into glass jar

• cover with an old bandana, cheese cloth, or other thin fabric and secure with rubber band. place near a window for 48-72 hours and stir every 24 hours with a wooden spoon (also very important! metal will interfere and deactivate the good bacteria that’s growing in there and making our yogurt :)

• refrigerate once tanginess level has been achieved; it will thicken further once refrigerated.

• enjoy up to about 10 days!