A plant-based yogurt with real body, without a trip to the chilled aisle: that is what this blend of cashews and oats makes possible. Blended with a little water and then seeded with probiotics, they ferment quietly in a jar until they become a thick, velvety and gently tangy cream. Unlike many coconut milk yogurts, the texture stays dense and holds nicely on the spoon, with an almost cheesy edge that grows stronger over the hours. Just taste it to decide when to stop.
Homemade cashew and oat plant-based yogurt
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Sustainable yogurt maker kit
€23.14 €35.60
Ingredients
- 200 g raw cashews, soaked for 4 hours or overnight
- 30 g gluten-free rolled oats, soaked overnight in 120 ml filtered water
- 180 ml filtered water
- 2 probiotic capsules
Method
- Drain and rinse the cashews.
- Blend them with the oats and their soaking water, then add the filtered water and blend until perfectly smooth.
- Pour into a very clean glass jar, leaving some space at the top because the mixture rises.
- Open the capsules, tip the powder into the cream and stir with a clean spoon.
- Cover with a breathable cloth held in place with an elastic band and leave to ferment for 24 hours at room temperature, away from light.
- Taste: if the tanginess suits you, it is ready. If not, continue for up to 48 hours in total.
- Close the jar and keep the yogurt in the fridge, where it will finish thickening.
Tip
Set aside three or four spoonfuls of this yogurt: they will act as a starter for the next batch, which will get going faster. A room that is too cool slows fermentation down a great deal, so place the jar in the most temperate spot in the kitchen, away from an open window.
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FAQ: your questions about cashew and oat plant-based yogurt
Is it possible to make yogurt without a yogurt maker?
Yes, a yogurt maker only serves to keep the temperature stable. A clean jar, covered with a cloth and placed in a temperate spot in the kitchen, is enough for this cashew yogurt, which ferments for 24 to 48 hours at room temperature. The cooler the room, the slower the fermentation: taste regularly to judge the right moment.
What happens if I leave my yogurt to ferment too long in the yogurt maker?
It becomes more and more sour, sometimes to the point of tasting very sharp, and it may separate into a thick part and a clear liquid. As long as the smell stays pleasantly tangy and no mould appears, simply stir it. On the other hand, an unpleasant smell, coloured spots or a fuzzy layer on the surface mean you should throw it away.
What is the best plant milk for making yogurt?
Bases rich in fat and protein make the thickest yogurts: cashews, soya or full-fat coconut milk. Very thin milks, such as rice or oat milk on their own, often stay runny. Blending soaked cashews directly with a little oats, as here, gives a dense cream that holds well on the spoon.
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