Nut Yogurt Recipe

Nut Yogurt Recipe

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Nut Yogurt Recipe

Topic: Nut Yogurt Recipe

Nut Yogurt Recipe
Nut Yogurt Recipe

Nut Yogurt Recipe

A tasty, neutral-flavoured vegan yoghurt is made with a blend of cashews and rice, but you can use any nuts you choose. Agar powder aids in the thickening of yoghurt. A cooking thermometer is required and 11 hours of soaking, fermenting, and chilling time, but the amount of hands-on labour is modest.

A vegan yoghurt starter is also required, as it contains the beneficial bacteria that ferments the nut milk and gives yoghurt its distinct flavour. We used Cultures for Health Vegan Yogurt Starter Culture for this recipe.

You can also make yoghurt in an Instant Pot. Follow the instructions in Step 3 of the recipe below. In inserting an Instant Pot electric cooker, place glass jars or containers. Set the pressure valve to Venting and lock the lid in place. Press the Yogurt setting. After that, proceed to Step 5.

Nut Yogurt Recipe

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Nut Yogurt Recipe

Nut Yogurt Recipe
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  • Author: Mustafa Rangoonwala
  • Prep Time: 20
  • Cook Time: 670
  • Total Time: 11 hours 30 minutes
  • Cuisine: American

Ingredients

Scale
  • 2 tbsp. cashews, almonds, or peanuts, raw
  • 1/4 cup brown rice, uncooked
  • agar powder, 1/4 teaspoon
  • 1 0.4-gram vegan yoghurt starter packet

Instructions

  1. Combine the nuts, rice, and 2 cups of water in a large mixing bowl. Allow for a total of 2 1/2 hours of soak time. Drain. Add 2 cups of freshwater to the solids in a blender. Blend until smooth and covered. Using a fine-mesh sieve, strain the milk mixture.
  2. In a medium pot, pour the milk mixture. 2 cups of fresh water and agar powder. Bring to a boil, then turn off the heat. Cook, occasionally stirring, for about 10 minutes, or until the agar has dissolved, uncovered. Remove the pan from the heat. Allow cooling to 110 degrees Fahrenheit. (This is critical.) The living microorganisms in the yoghurt starter will be killed at a higher temperature.) Add the yoghurt starter and mix well.
  3. Cover two 16-ounce jars or other glass containers with tight-fitting lids with the liquid.
  4. Place jars in a warm, dry place for 8 hours, such as in the oven with the light on or near the stove.
  5. Yoghurt should be stirred or shaken. Refrigerate for at least 6 hours or until thickened, stirring once or twice. Keep refrigerated for up to 2 weeks.

Keywords: nut yogurt recipe, nut milk yogurt recipe, cashew nut yogurt recipe, pili nut yogurt recipe, vegan nut yogurt recipe

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People Also Ask:

What nuts are good in yogurt?

Any nut can do for yoghurt—cashews, peanuts, pecans, and walnuts are excellent choices. Almonds, in particular, are a favourite among dietitians. What are the benefits of almonds? Almonds, for starters, provide a boost of vitamins and minerals to your body, which aids in illness prevention and bone health.

How do you thicken nut milk yogurt?

After being refrigerated, yoghurt becomes more firm. Stir in the 2-3 teaspoons of whole chia seeds after the 12 hours are up. Pour into glass jars or your preferred storage containers and chill for at least 2 hours before eating to allow the yoghurt to thicken.

Yogurt with nuts benefits:

Nuts with yoghurt and apples make you feel satisfied by adding fat to your diet. Nuts are high in unsaturated fat and omega-3 fatty acids, which help prevent cardiovascular disease. They also include phytosterols, a group of plant compounds that aid in the cardio-protective properties of nuts.

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