Plant-based yogurt with hemp seed and cashew nuts Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

YIELD : APPROX. 1,5 L (6 CUPS)


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ORGANIC INGREDIENTS

  • 280 g (2 cups) raw cashews
  • Water for soaking
  • 500 ml (2 cups) water
  • 3.5 ml (3/4 tsp) powdered agar agar
  • 75 g (1/2 cup) hemp seeds
  • 400 ml (1 can) canned coconut milk
  • 45 ml (3 tbsp) maple syrup
  • 7.5 ml (1 1/2 tsp) vanilla extract
  • Probiotic capsules for a minimum of 30 billion viable cells

PREPARATION

  1. In a medium bowl, cover the cashews with cool water. Leave to soak for 6 to 12 hours then drain.
  2. In a medium saucepan, bring the water to a boil. Add the agar, sprinkling it on top, while whisking. Continue cooking, without stopping whisking, for 1 minute.
  3. Combine all the ingredients in the blender container (except the probiotic capsules). Mix on high speed until the mixture is smooth and perfectly homogeneous.
  4. Pour everything into a 2-liter (8-cup) measuring cup with a spout (or other large enough container) and let stand at room temperature until the temperature of the mixture is between 40 °C ( 104 °F) and 45 °C (113 °F) *.
  5. Add the probiotics (only the powder inside the capsule). Stir vigorously with a whisk.
  6. Pour into glass jars and screw on the lids.
  7. Place the jars in the oven with the light on and let stand for 6 to 8 hours. The longer the fermentation time, the more tart the yogurt will taste. If you have a dehydrator, let it ferment for 6 hours at 42 °C (106 °F).
  8. Keep in the refrigerator. The yogurt will be very firm when cooled due to the thickening action of the agar-agar. Use a stick blender to give it a smooth and creamy texture (it will then keep this texture).
  9. This yogurt will keep for 10 to 12 days. It is normal for a little water to rise to the surface; simply stir your yogurt before consuming it.
Plant-based yogurt with hemp seed and cashew nuts Gluten-free, dairy-free (casein-free) and hypotoxic recipe

Homemade, dairy-free yogurt that really tastes like yogurt! Try it, you will be delighted!

TIP

* It is important to carefully check the temperature before adding the probiotics.
If the temperature is lower than 40 °C (104 °F), fermentation will not take place. On the other hand, if it exceeds 45 °C (113 °F), the yogurt culture will be destroyed by heat.

VARIATION

Add fruit, maple syrup, vanilla extract, etc. to this plain yogurt! There is no limit to what you can imagine!

This dairy-free yogurt recipe is also perfect for making creamy smoothies.

Also ideal as a base to create the famous "Budwig cream" by adding a banana, fresh fruit, ground seeds of your choice (pumpkin, sunflower, hemp) and cold pressed linseed oil.