Fermented Pear, Apricot and Cinnamon KvassMarch 20, 2017
Ultimate Slaw with Mint Tahini DressingMarch 27, 2017
In my previous post (Fermented Pear, Apricot and Cinnamon Kvass), I talked all about the benefits of fermentation, especially in regards to boosting your gut health. This Fermented Coconut and Cashew Yogurt is another easy, fermented recipe that I love to make and is far better than any store bought dairy-free yogurt option. Personally, I like to buy Young Thai Coconuts for this recipe and remove the meat using my Coco-Jack. Beware! Using the Coco-Jack does make a bit of noise, so if you live in an apartment or condo building, I’d suggest making this recipe earlier in the day rather than late at night. If you can’t find fresh coconuts, you can also make this recipe using unsweetened shredded coconut and it’s just as delicious. The process of fermentation in the yogurt is a result of using the probiotic powder and leaving the yogurt out on your counter at room temperature for approximately 12 hours. After 12 hours, taste the yogurt. If you find that it doesn’t have a slightly sour taste to it, you can leave the yogurt out longer to ferment up to 24 hours. After the yogurt has fermented, you can add in additional flavourings, such as coconut nectar, maple syrup, or lemon juice. Serve the yogurt with fresh berries, your favourite superfoods, and enjoy!
Fermented Coconut and Cashew Yogurt
A delicious dairy-free yogurt that's been fermented to achieve a real, natural, yogurt taste! You will need a food processor, mason jar and cheesecloth to make this recipe.
- 1 cup young Thai coconut meat (or substitute with 1 cup unsweetened shredded coconut)
- 1/2 cup raw cashews, soaked half hour
- 1/4 tsp probiotic powder or powder from 1 probiotic capsule
- 1/2 cup coconut water, or more as needed
- 1 tsp coconut nectar
- 1 tsp freshly squeezed lemon juice
- Pinch of pink himalayan salt
- In a food processor, process coconut meat, cashews and water until smooth. Add in probiotic powder and process until combined.
- Transfer the mixture to a glass jar and cover with cheesecloth and a rubber band.
- Let the yogurt ferment at room temperature overnight for approximately 12 hours.
- After the yogurt has fermented, add additional flavouring by processing the fermented yogurt with natural sweetener, lemon juice and a pinch of salt.
- Serve right away or refrigerate in an airtight contianer and consume within 1 week.
- Serve the yogurt with fresh berries, fruit or other toppings of choice. Enjoy!