Easy Homemade Cashew-Oat Yogurt

Ingredients

• 140 g (1 cup)raw cashews or cashew pieces, soaked in purified water for 4 hours or overnight
• 30 g (1/3 cup)gluten-free old-fashioned rolled oats, soaked overnight in 120 ml (1/2 cup) purified water
• 180 ml (3/4 cup)purified water
• 2probiotic capsules

Instructions

1. 1

   Blend the mixture

   Drain and rinse the cashews. Add them to a high-speed blender with the soaked oats and their soaking water, plus the 180 ml water. Blend until smooth.

2. 2

   Start the culture

   Pour the mixture into a glass container, leaving space at the top for expansion. Open the probiotic capsules and add the powder, then stir it in thoroughly with a wooden or other non-metal spoon. Cover the container with cheesecloth or breathable fabric, secure it with a rubber band, and leave it in a dark place away from direct sunlight at room temperature for 24 hours.

3. 3

   Check the yoghurt

   Taste the yoghurt. If it has a yoghurt-like flavour you enjoy, it is ready; otherwise, leave it to culture for longer, up to 48 hours in total. The timing varies with room temperature and the probiotic used. Refrigerate the finished yoghurt in an airtight container.

What is cashew-oat yoghurt?

Yoghurt is traditionally made by fermenting milk, while this plant-based version uses blended nuts and oats as its base. Probiotic cultures give it a tangy, yoghurt-like flavour as it ferments.

Cashews bring richness and oats help make the mixture smooth. Together they create a spoonable alternative to dairy yoghurt that works well with fresh fruit.

Nutrition and macros by portion

The nutrition label shows one serving as written: 222 calories, 7g protein, 16g carbs, 16g fat.

Most of the carbohydrates come from the oats, while cashews contribute most of the fat and a share of the protein. Serve a portion with fresh fruit and a wholegrain topping for a more balanced breakfast.

Choosing and preparing the ingredients

Cashews: Soak them for at least 4 hours or overnight, then drain and rinse. This softens them so they blend into a smooth base.

Oats: Use gluten-free rolled oats and soak them overnight in the measured water. Keep that water in the mixture; the oats absorb some of it and it is included in the blend.

Getting a smooth blend

A high-speed blender helps break down the cashews and oats evenly. Blend until the mixture looks uniform, stopping to scrape down the sides if needed.

The mixture should be smooth before adding the probiotic powder. Thorough blending and stirring help avoid grainy patches in the finished yoghurt.

Culturing safely and evenly

Container: Use a clean glass container and leave room at the top for the mixture to expand. Cover it with breathable cloth rather than sealing it during culturing.

Utensil: Stir in the probiotic powder with a wooden or other non-metal spoon, as directed in the recipe. Keep the container away from direct sunlight while it cultures.

Knowing when it is ready

First check: Taste the yoghurt after 24 hours. If the flavour is tangy and yoghurt-like enough for you, move it to the fridge.

More time: If it still tastes mild, let it culture longer, checking as it goes, but do not exceed 48 hours in total. A warmer or cooler room and the probiotic used can change how quickly the flavour develops.

Serving ideas

Serve the yoghurt chilled with fresh fruit, or spoon it over porridge or granola. Its creamy, mildly tangy flavour also pairs well with a little honey or maple syrup if you like a sweeter bowl.

For a more filling breakfast, add nuts or seeds and a source of wholegrain carbohydrate alongside the yoghurt.

Recipe notes & tips

• Soak the cashews for the full 4 hours or overnight so they blend smoothly.
• Use the oats and their soaking water together rather than draining them.
• Leave headroom in the glass container for the yoghurt to expand as it cultures.
• Use a clean, dry cloth cover and secure it well so it stays in place.
• Taste at 24 hours and continue culturing only if you want a stronger yoghurt flavour.
• Chill the finished yoghurt in an airtight container before serving.

Variations

• Fresh fruit: Top each serving with berries, sliced banana or chopped stone fruit.
• Sweeter bowl: Stir a little maple syrup into an individual portion before serving.
• Warm spice: Add a pinch of cinnamon to a serving for a gently spiced finish.
• Crunchy topping: Scatter toasted nuts or seeds over the yoghurt just before eating.
• Thicker texture: Use less water when blending if you prefer a thicker result.

Common mistakes to avoid

• Draining the oats: Keep their soaking water in the blender, as the recipe uses it.
• Skipping the cashew soak: Soak for at least 4 hours so the nuts can blend into a smooth base.
• Filling the container to the brim: Leave space at the top for expansion during culturing.
• Sealing it during culturing: Use breathable cloth while it cultures, then switch to an airtight lid for refrigeration.
• Using a metal spoon: Stir in the probiotic powder with a wooden or other non-metal spoon.
• Culturing by the clock alone: Taste after 24 hours and allow for differences in room temperature and probiotic.

How to store

Once the yoghurt tastes ready, transfer it to an airtight container and refrigerate. For best quality, use it within about 5 days and serve it chilled.

Frequently asked questions