Brief Description:
This homemade gluten-free nondairy yogurt uses cashew milk and is thickened with cornstarch or arrowroot powder. It’s a simple recipe that produces creamy yogurt with the benefits of live cultures. Perfect for anyone looking for a plant-based and gluten-free yogurt alternative.
Servings:
1 quart
Ready In:
12 to 24 hours (includes fermentation time)
Calories:
90 per ½ cup serving (approx.)
Good For:
Breakfast, Snack, Dessert
Ingredients:
For the Gluten-Free Nondairy Yogurt:
- 4 cups cashew milk
- 3 to 4 tablespoons cornstarch or arrowroot powder
- 2 tablespoons yogurt with active live cultures (or 1 probiotic capsule)
Instructions:
1. Prepare the Starch Mixture:
In a small bowl, whisk ¾ cup of the cashew milk with the cornstarch (or arrowroot powder) until smooth and lump-free.
2. Simmer the Milk:
In a medium pot, bring the remaining cashew milk to a simmer over medium heat. Once simmering, slowly whisk in the starch mixture. Continue to simmer for 2 to 3 minutes, stirring constantly until the milk thickens into a pudding-like consistency. Remove the pot from the heat.
3. Cool the Mixture:
Transfer the thickened milk to a glass jar or ceramic bowl and allow it to cool to 110°F (43°C). Use a thermometer to check the temperature, as it is crucial for the fermentation process.
4. Add the Starter:
Once the mixture cools, stir in the yogurt with active live cultures (or the contents of the probiotic capsule). Mix thoroughly. Cover the jar or bowl with a clean cloth or lid.
5. Ferment the Yogurt:
Place the covered jar or bowl in a warm, draft-free area and let it ferment for 12 to 24 hours, depending on the desired tartness. If the yogurt separates during fermentation, simply whisk or shake it back together.
6. Refrigerate and Set:
Once fermentation is complete, refrigerate the yogurt for at least 4 hours to set. The texture will improve as it chills.
Nutrition Elements:
- Total Fat: 5g (8%)
- Saturated Fat: 1g (5%)
- Carbohydrates: 10g (3%)
- Sugar: 2g
- Protein: 2g (4%)
- Fiber: 1g (4%)
