Vegan Cashew and Brazil Nut Yogurt - Breakfast Recipe
Vegan Cashew and Brazil Nut Yogurt
Rated 4.2 stars by 5 users
Category
Breakfast
Servings
6
Prep Time
15 minutes
Cook Time
0 minutes
Making your own yogurt is amazingly simple, with no special equipment required. Preheat your oven to the lowest temperature for 10 minutes, turn it off, and let your yogurt cups sit and ferment them all night so they're ready in the morning. You can always vary your yogurts with different nuts. Flavour your yogurt to your taste with cacao, maca, fresh fruits, cinnamon or anything else that strikes your fancy
Ingredients
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5 PRANA organic Brazil nuts
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1 1/2 cups PRANA organic non-roasted cashews
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1 1/2 cups filtered water
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2 tablespoons maple syrup
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2 teaspoons vanilla essence
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1 capsule of probiotics
Directions
Soak the nuts in a big bowl of water for 8 hours or overnight. Rinse and drain.
Preheat your oven to its lowest temperature for at least ten minutes, then turn it off. The oven should be warm when you store your yogurt in it for the fermentation process.
Place the nuts, 1 1/2 cups of filtered water, powdered vanilla, and the maple syrup in a high speed blender.
Pour the mixture in a large glass bowl, mix, then uniformly sprinkle the probiotic across the surface. Mix well again.
Cover the bowl with a clean dish towel and place in the oven. Turn on the oven light (the heat from the light will help the fermentation process). Let the yogurt ferment for at least 5 hours, or overnight. You can also place the mixture into smaller bowls for individual portions.
Recipe Note
The yogurt can be conserved for up to 10 days in a glass container.