|2 ⅛ oz||Cashews (cashew nuts, kernels)|
|80 ml||Tap water (mineral water, drinking) (2.8 oz)|
|⅛||Lemon, raw, without peel (0.25 oz)|
Place the cashews in a bowl, cover with fresh water, and soak for at least four hours.
If you are pressed for time, you can skip this step. However, soaking nuts increases the nutritional benefits (see “Notes about recipe” below) and ensures that the yogurt has a creamy consistency.
Pour the cashews into a sieve and rinse briefly. Then add to a blender along with 80 ml of water.
A high-powered blender works best here.
Blend on the highest setting until you have a smooth cream.
This process can take several minutes and might require you to use a spatula to scrape down the sides so that all of the little pieces of cashews get blended in.
Add a few dashes of lemon juice to the cashew yogurt and then serve.
This cream made from cashews is similar to yogurt and can be used as a base recipe for a number of sweet and savory variations. Cashew yogurt is seldom raw.
Alternatives to yogurt: Traditionally, yogurt is a slightly sour fermented dairy product. When it comes to a creamy consistency, this vegan version made with cashews is in no way inferior to the original. And it is rich in the essential amino acid tryptophan. There are now numerous types of vegan yogurts available — most of which are soy — but they are usually highly processed and contain many additives such as stabilizers and coloring agents as well as sugar. However, like the original dairy yogurt, these products are usually fermented.
Yogurt cultures: Thanks to the acidification of the lemon juice, this recipe for cashew yogurt just imitates fermentation, but it is a simpler and quicker option. However, if you like to experiment and have time, you can replace the lemon juice with yogurt cultures. These can be purchased ready to use.
Cashews are seldom raw: Cashews almost always undergo a heating process even if “Raw Cashews” is on the label. This usually just means that the toxic cardol they contain has been deactivated by steaming instead of roasting. It is only when the process is explained in detail and controlled that we can be sure the cashews are raw.
Cooling: If you want an even fresher taste, place in the refrigerator before serving.
Possible uses: This cashew yogurt works well as a base for fruit salad or muesli. It is also a nice side dish for hearty dishes. If desired, you can make a flavored version by adding some vanilla.
Consistency: The amount of water you use determines the consistency — if you add more water, you can achieve a consistency similar to cream. It can be used to add a finishing touch to sauces, soups, and dressings. Using the lemon is then optional.