Creamy Vanilla Cashew Yogurt

I have tried several non-dairy yogurt recipes, and have not been so satisfied with any as I have been with this adaptation of the Urban Poser’s cheesecake recipe. It has just the right creaminess, does not taste like coconut milk, and has just enough nutty flavor to be delicious but not overpowering. I hope you will enjoy it too!

Recipe:

1 cup cashews
1/2 cup coconut milk
1/2 cup water
20 billion probiotics

Blend cashews, coconut milk, and water in Vitamix or food processor until completely smooth. Open probiotic capsules and add powder to cashew mixture. Blend completely. Scoop mixture into a glass bowl and place in yogurt maker (keep warm at 100-110°) overnight, about 12 hours. 

When yogurt smells sufficiently fermented, remove from yogurt maker and scoop back into blender. Add the following and blend well:

1 tablespoon vanilla
3 tablespoons honey
1 tablespoon cream, butter, or ghee
1/4 teaspoon gelatin mixed with 1 tablespoon hot water 

Pour into bowl or individual jars and refrigerate 6-8 hours before serving.

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