Yummy Dairy Free Cashew and Macadamia Yoghurt

1. Soak cashews. I like to soak my cashews in a glass jar. I soak them in boiling filtered water and if I can I let them sit over night. In a push I will soak them for 4 hours. Pour boiling water over your cashews and once they are covered add some more water – about another 3 to 5 cm in the container.
2. When you are ready use your strainer to drain off the soaking water and rinse the cashews. I start with boiling water and then finish with some cold. Rinse till the water runs clear,
3. Next is blending – either use a blender or a stick blender. Add your cashews to your container to blend, add macadamia milk, cider vinegar, vanilla essence and salt and blend till smooth.
4. Add probiotic powder and use a silicon spatula or wooden spoon to mix this into your mixture
5. Pour your mixture into your yoghurt maker jars and turn yoghurt maker on. Leave for 8 to 10 hours
6. Remove your yogurt from yoghurt maker and place in fridge to cool. Yoghurt is ready to eat when it has cooled
7. Add fresh or frozen fruit and enjoy.

Notes

I use cider vinegar that has the mother – and just strain as I am adding to mix.

You can use probiotic capsules – I have not done this – you probably need 3

and split the capsule and add the powder to the mix.

I love adding macadamia milk and the one I use has some added gums which help with setting the yoghurt – it is not essential and I have made the yoghurt with just water.

I have made this yoghurt using a mix of macadamia and cashew nuts and that works well too.

If you don’t have a yoghurt maker and live in a warm climate the yoghurt will ferment if you leave it is a warm place for 24 hours.