Oat and Cashew Yogurt (Dairy-free)
Dairy-Free Milk & Cheese
Ingredients:
- 240 ml (1 cup) old-fashioned oats
- 180 g (¾ cup) raw cashews
- 960 ml (4 cups) water
- 2 tbsp dairy-free yogurt (as the culture starter)
Equipments:
Features:
20 minutes or less
Gluten-Free
Meal Prep Friendly
Soy-Free
Oil-Free
Refined Sugar-Free
Nutrition:
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Squeeze the nut milk bag or strainer thoroughly to extract as much liquid as possible — the more you strain out, the smoother and less grainy the finished yogurt will be.
Instructions:
- Blend the Base: Drain the soaked cashews. Add oats, soaked cashews, and 960 ml (4 cups) water to a high-speed blender. Blend for 60–90 seconds until completely smooth.
- Strain: Pour through a nut milk bag or fine-mesh strainer into a clean saucepan, squeezing out as much liquid as possible. Discard the pulp.
- Heat the Milk: Warm the strained milk in the saucepan over medium heat to 82°C (180°F), stirring constantly. Do not boil. Remove from heat and allow to cool to 43°C (110°F).
- Add the Starter: Whisk in 2 tbsp dairy-free yogurt until fully combined.
- Ferment: Pour into a sterilized glass jar or yogurt maker. Keep at 40–45°C (104–113°F) for 8–12 hours. The longer it ferments, the tangier it becomes.
- Chill: Refrigerate for at least 4 hours before serving. The yogurt will thicken as it cools.
Notes: Temperature control is key — too hot will kill the cultures, too cool won't ferment. Aim for 40-45°C (104-113°F). The longer it ferments, the tangier and thicker the yogurt becomes — taste it after 8 hours and continue if you prefer more tang. A thermometer is strongly recommended for consistent results.
Prep in Advance: Soak cashews overnight before starting. The active prep is only 20 minutes; fermentation happens passively.
Storage: Keep in a sealed glass jar in the fridge for up to 5 days. Stir before serving as it may separate slightly.
Tips: A yogurt maker gives the most consistent results. An oven with just the light on typically holds ~38°C and works well. Save 2 tbsp of each batch as the starter for the next one — so you only need to buy starter once.
A few ingredients do most of the work in this recipe. The old-fashioned oats adds hearty texture and a subtle nuttiness. The raw cashews blends into a rich, creamy base that stands in for dairy. The dairy-free yogurt adds tang and creaminess while keeping the dish light.
Oat and Cashew Yogurt (Dairy-free)
Ingredients:
- 240 ml (1 cup) old-fashioned oats
- 180 g (¾ cup) raw cashews
- 960 ml (4 cups) water
- 2 tbsp dairy-free yogurt (as the culture starter)
Equipments:
Features:
Why These Ingredients:
A few ingredients do most of the work in this recipe. The old-fashioned oats adds hearty texture and a subtle nuttiness. The raw cashews blends into a rich, creamy base that stands in for dairy. The dairy-free yogurt adds tang and creaminess while keeping the dish light.
Prep:
Squeeze the nut milk bag or strainer thoroughly to extract as much liquid as possible — the more you strain out, the smoother and less grainy the finished yogurt will be.
Instructions:
- Blend the Base: Drain the soaked cashews. Add oats, soaked cashews, and 960 ml (4 cups) water to a high-speed blender. Blend for 60–90 seconds until completely smooth.
- Strain: Pour through a nut milk bag or fine-mesh strainer into a clean saucepan, squeezing out as much liquid as possible. Discard the pulp.
- Heat the Milk: Warm the strained milk in the saucepan over medium heat to 82°C (180°F), stirring constantly. Do not boil. Remove from heat and allow to cool to 43°C (110°F).
- Add the Starter: Whisk in 2 tbsp dairy-free yogurt until fully combined.
- Ferment: Pour into a sterilized glass jar or yogurt maker. Keep at 40–45°C (104–113°F) for 8–12 hours. The longer it ferments, the tangier it becomes.
- Chill: Refrigerate for at least 4 hours before serving. The yogurt will thicken as it cools.
