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Almond Yogurt (Vegan or Not)

Prep Time 25 minutes

Equipment

  • Large bowl, blender, eight 8-oz (250 mL) glass jars, yogurt maker or dehydrator or oven; optional: fine-mesh sieve, bowl, cheesecloth and airtight container

Ingredients

  • 8 oz (250 g) raw almonds
  • 8 oz (250 g) raw cashews (but don’t worry if they’re roasted
  • 4 cups (1 L) water
  • 2 cups (500 mL) filtered water
  • 3 tbsp (45 mL) honey
  • 1 tsp (5 mL) active cow milk yogurt or vegan yogurt, or 1 packet yogurt starter culture
  • Pinch sea salt

Instructions

  • In a large bowl, soak almonds and cashews in 4 cups (1 L) water for 8 hours. Drain nuts, then rinse with plenty of water.
  • In blender, purée almonds and cashews, 2 cups (500 mL) filtered water and honey until thick and creamy. Add yogurt (or culturand salt, then blend for a few seconds.
  • Pour into jars, leaving about 1 inch (2.5 cof space on top, and seal airtight. Place in a yogurt maker, dehydrator or any other incubator (for example, the oven of an electric range, with heat off but oven light oat 90°F to 104°F (32°C to 40°C). Let ferment for 6 to 8 hours.
  • Taste and, if needed, let ferment awhile longer for more pronounced flavor.
  • When yogurt is ready, shake jars to mix contents, then refrigerate.
  • For thicker yogurt, place a fine-mesh sieve over a bowl and line it with several layers of cheesecloth. Transfer yogurt to sieve and refrigerate for a few hours, until liquid has drained. Transfer yogurt to an airtight container.

Notes

Tip: If using yogurt starter culture, use the whole packet unless the instructions on the packet say otherwise.