Are you ready to revolutionize your breakfast and snack game with a mind-blowing, creamy, and completely dairy-free yogurt that will make your taste buds dance? Forget store-bought alternatives and prepare to be amazed by this incredibly simple Instant Pot Non-Dairy Cashew Coconut Yogurt that's not just delicious, but packed with wholesome goodness. Whether you're vegan, lactose-intolerant, or simply looking to explore exciting plant-based alternatives, this recipe is about to become your new obsession!
Prep Time: 10 mins
Cook Time: 8 hrs
Total Time: 8 hrs 10 mins
Cuisine: Vegan
Serves: 4 cups
Ingredients
- 1 cup raw cashews
- 2 cups coconut milk
- 2 tablespoons non-dairy yogurt starter
- 1 tablespoon maple syrup (optional)
Instructions
- Begin by soaking the raw cashews in water for at least 4 hours or overnight. This will help soften the nuts, making them easier to blend and creating a creamier yogurt texture.
- After soaking, drain and rinse the cashews under cold water to remove any residue. Place the rinsed cashews in a high-speed blender.
- Add the coconut milk to the blender with the cashews. If you prefer a sweeter yogurt, you can also add the maple syrup at this stage. Blend the mixture on high speed until it is completely smooth and creamy, which should take about 1-2 minutes. Scrape down the sides as needed to ensure everything is well blended.
- Once the cashew-coconut mixture is smooth, transfer it to a large mixing bowl. Allow it to cool to room temperature, as adding the yogurt starter to a hot mixture can kill the beneficial bacteria.
- Once the mixture has cooled, add the non-dairy yogurt starter to the bowl. Use a whisk or spatula to gently mix it in, ensuring that it is evenly distributed throughout the yogurt mixture.
- Transfer the yogurt mixture into the Instant Pot's inner pot. Close the lid and ensure that the vent is set to the sealing position.
- Select the 'Yogurt' function on your Instant Pot. Adjust the time to 8 hours. The longer you let it ferment, the tangier the yogurt will become, so you can adjust the time based on your taste preference.
- Once the fermentation period is complete, carefully release the pressure by switching the vent to the venting position. Open the lid and check the yogurt. It should be thickened and have a slightly tangy aroma.
- If desired, you can transfer the yogurt to clean jars or containers and refrigerate it for at least 2 hours to further thicken and chill before serving.
- Enjoy your homemade non-dairy yogurt plain, or add your favorite toppings such as fresh fruit, granola, or a drizzle of honey or maple syrup. Store any leftovers in the refrigerator for up to one week.
Tips
- Soaking is Key: Always soak your cashews thoroughly to ensure a smooth, creamy texture. The longer you soak (4-8 hours), the more silky your yogurt will be.
- Temperature Matters: Let your mixture cool to room temperature before adding the yogurt starter to preserve those beneficial bacteria.
- Fermentation Time Flexibility: Experiment with fermentation time. 8 hours gives a mild flavor, while longer periods create a tangier yogurt.
- Starter Quality: Use a high-quality non-dairy yogurt starter or probiotic capsules for the best fermentation results.
- Straining Option: For an even thicker Greek-style yogurt, strain your finished yogurt through a cheesecloth for 1-2 hours.
- Storage Tip: Always use clean, sterilized containers when storing your homemade yogurt to prevent unwanted bacterial growth.
- Flavor Variations: Don't be afraid to experiment! Add vanilla extract, cinnamon, or blend in fresh fruits during the blending stage for exciting flavor profiles.
Nutrition Facts
Calories: 366kcal
Carbohydrates: 18g
Protein: 8g
Fat: 32g
Saturated Fat: 17g
Cholesterol: 0mg
