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Raw Cashew Yoghurt

We go through times where we don’t have that much variety in our meals, it’s really easy to have a few favourites that can be made through the whole year and always have the ingredients around to make them.  Lately I’ve been trying to plan our meals and weekly shopping a bit more so that I can try out new recipes.

I recently got Bryanna Clark Grogan’s book ‘World Vegan Feast’ and dog-eared around half the pages, there are so many recipes that look really good (and the ones that I’ve tried so far have been great).  There was one for shawarma wraps that involved yoghurt, so rather than following a faster recipe I decided to use my meal planning skills to make a fermented vegan yoghurt instead.

Ingredients:

1 cup cashews
water, for soaking
1 cup water, for blending

Method:

Soak the cashews in the water for at least half an hour (preferably overnight).  Drain and place in a blender with a cup of water and blend until smooth.  Using a nut milk bag or a very fine sieve, strain the mixture into a wide-necked jar or bowl.  Leave it to sit at room temperature until it tastes fermented.  It takes around 24 hours in my fairly cold kitchen, if your kitchen is warmer you might want to check after 8 hours or so.

Compared to shop-bought soy yoghurt this is much creamier, richer, and has a slight cashew taste.  Great for any recipe that calls for plain yoghurt, or just served plain with some fruit.

Bryanna Clark Grogan’s recipe consisted of some homemade seitan – slowly baked in broth then thinly sliced and marinated in an incredibly delicious sour and spicy marinade.  The seitan is then grilled (broiled) and served in a wrap with salad greens, tomatoes, red onion and vegan yoghurt and sumac.  It was very tasty, I will definitely make this again.


This recipe has been a part of the Pennywise Platter, March the 14th

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