Vegan Cashew Almond Yogurt - Breakfast Recipe
Vegan Cashew Almond Yogurt
Signature PRANA recipe made by none other than renowned vegan and raw food chef, Stephanie Audet.
3 cups water
1 cup PRANA organic raw European almonds
1 cup PRANA organic non-roasted cashews
⅛ cup agave syrup
1 capsule probiotics
VARIATION: Add chopped nuts, chia seeds and dried fruit for a healthy nutritious meal!
PRESERVATION: will keep for up to 10 days refrigerated
Soak each type of nut in its own bowl for 8 hours. Peel the skins off the almonds using your fingers or a cloth. Drain (discard soaking water) and rinse.
Put nuts in a high-speed blender. Add water and agave, and mix until the mixture has a creamy soft texture. This might take a few minutes
Add the contents of a capsule of probiotics. Mix again until probiotic mixture is well blended.
Pour mixture into a glass container (such as a Mason jar), filling it to maximum three-quarters.
Let the mixture ferment in a yogurt maker for 8 hours*.
If you do not have a yogurt maker, place a container of hot water in an airtight icebox/cooler along with the jar of yogurt for 8 hours. The hot water will warm the environment, thereby promoting bacteria growth.