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Key Lime Cashew Yogurt – A Plant-Based Recipe

This Key Lime Cashew Yogurt is so rich and creamy, you’ll never believe it has no dairy whatsoever. In fact, it’s entirely vegan, made from cashews and cashew milk – and cultured with probiotics.

This Key Lime Cashew Yogurt recipe is from The Nutritionist’s Kitchen, a new cookbook by Carly Knowles. Knowles is a registered dietitian nutritionist who works science and health into everyday meals. Our measure of a great cookbook is if it can teach us something new. And in this case, we learned how to make a plant-based yogurt from scratch.


The yogurt starts with soaking raw cashews overnight. Then you blend it all up with cashew milk (or other plant-based milk), key lime juice, a little bit of spinach or kale, and probiotics.

When we looked at the recipe and saw we needed probiotics, we weren’t sure where to look for them. And then coincidentally, as we walked into a store that day, the very first item we saw was…TruNature probiotics. These probiotics come in capsule form, with 10 billion viable cells per capsule. So all we had to do was empty three capsules (30 billion CFUs (colony forming units, or viable cells), stir them in, and the recipe was complete.

Key Lime Cashew Yogurt

Cultured Key Lime Cashew Yogurt

A plant-based yogurt made from cashews and key limes.

Course Breakfast or Snack
Cuisine American
Keyword cashews, key lime, plant-based, yogurt
Prep Time 15 minutes
Soaking/Fermenting Time 20 hours
Servings 4
Author Carly Knowles

Ingredients

  • 2 cups raw cashews
  • 1 1/2 cups unsweetened plain cashew milk or other plant-based milk
  • 5 tbsp real maple syrup
  • 2 tbsp key lime or Persian lime zest
  • 1/2 cup fresh key lime or Persian lime juice
  • 3 tbsp packed kale or spinach (fresh or frozen)
  • probiotic capsules totaling 20 to 30 billion CFUs of a lactobacillus blend

Instructions

  1. Soak the cashews in filtered water for at least one hour, preferably overnight. Drain and rinse the cashews. Place the cashews, milk, and maple syrup in a blender; blend on high until very smooth with no lumps, about 1 to 2 minutes if you're using a high-powered blender.

  2. Zest the limes and set the zest aside. Add the lime juice and kale or spinach to the blender; blend on high until pureed and smooth. Pour into a large mixing bowl and add the lime zest, stirring iwth a rubber spatula untiil incorporated.

  3. Add the probiotics to the cashew blend (if using capsules, remove the powder from the capsules and discard the capsules). Divide the cashew yogurt evenly among four 8-ounce jars. Place small squares of cheesecloth (or paper towels) over the jars; screw on the metal jar rings or use rubber bands to secure the cheesecloth. (Do not use the full metal lid; you want air flow into the jar.) Once the jars are assembled, place them on a baking sheet and put them in the oven, with the heat off and the oven light on (for residual low heat). Let the yogurt incubate in the oven for at least 8 hours or overnight. The longer you leave it, the tangier and thicker it becomes.

  4. Remove the jars and the cheesecloth and seal the jars completely with airtight lids. Refrigerate for at least one hour or more until chilled and ready to serve. The yogurt will keep in the refrigerator for about a week. Stir yogurt before serving - natural separation may occur.

 

Yogurt-Making Tips

Here are some tips we got from Knowles when we watched a video of her making the recipe. First, although the recipe calls for cashew milk, you can use any kind of plant-based milk. (We used almond milk.)

Second, while the Key Lime Cashew Yogurt is culturing, you can just leave it in the (turned off) oven. Knowles leaves the oven light on for some residual low heat.

Third, the longer you let it ferment, the thicker and tangier it becomes, so don’t be afraid to let it sit overnight.

Fourth, if you don’t want to use key limes, you can also use other seasonal fresh juice such as orange or passion fruit.

And last, this is just a personal note. We ran out of maple syrup after just one tablespoon. (Anyone else have things like that happen all the time?) So we subbed in a few tablespoons of Allulose sweetener, which is similar in texture to maple syrup and it doesn’t have an off-putting “sugar-free” taste.

All told, it’s a little bit of a time commitment. (As we noted in the recipe, it’s about 20 hours of “resting” time if you add up the time to soak the cashews plus the time for fermenting. However, it’s all passive time. So as long as you’re on top of when you need to move on to the next step, it shouldn’t interfere with your day.

Let us know if you try it!

P.S. If you love key limes, try our Avocado Key Lime Pie!

Blogger disclosure: We received a complimentary copy of the cookbook through our relationship with Melissa’s Produce. We did not receive compensation for this post. This post contains links to our Amazon affiliate account. If you purchase one of these products through Amazon, we earn a small commission at no cost to you. Thank you for your support of Jolly Tomato.


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