How To Make Dairy Free Yoghurt at home

Two bowls of white cream topped with purple jelly and passionfruit pulp on blue mat with a spoon.
Homemade dairy free yogurt is really easy to make. Enjoy with your favourite fruits or cereals for a healthy breakfast or afternoon treat.

Course Breakfast, Dessert
Servings 4 people

Ingredients
 
 

To serve

Instructions
 

  • Place the nuts in a large bowl. Add enough water to completely immerse the nuts. Cover with a cloth and leave out a room temperature overnight.
  • Drain cashews in a sieve and rinse under running water.
  • Add the drained cashews and coconut milk to a blender. Blend on high until smooth.
  • Pour mixture into a glass or metal bowl. Set the bowl over a saucepan of boiling water, making sure the bowl doesn’t touch the water. Reduce the saucepan to a simmer. Add in the base sachet of the starter whisking continuously until the mixture reaches 85 °C. Remove from boiling water. Place the bowl into a sink with 2 inches of cold water allowing the mixture to cool to 45 °C.
  • Add the starter culture sachet and maple syrup, whisk through until combined.
  • Pour mixture into clean jars. Leave at room temperature for the yoghurt to incubate for 10 hours.
  • Chill yoghurt in the fridge for at least 4 hours to solidify.
  • Spoon into 4 bowls. Spread slices of fresh fruits on top. Drizzle over blueberry sauce and sprinkle shards of blueberry chocolate.

Notes

Tip: If you don’t have time to soak your cashews you can speed up the process by covering with boiling water. Leave for at least 15 minutes but the longer the better.
Tip 2: It’s best to leave the yogurt somewhere warm like a hot water cupboard or by a fireplace or heater while it rests.
Keyword dairy free, gluten free, vegan, vegetarian
Tried this recipe?Let us know how it was!

Leave a Comment

Recipe Rating








This site uses Akismet to reduce spam. Learn how your comment data is processed.