Instant Pot Cashew Yogurt

• servings: 4 servings
• active time: 5 minutes
• total time: 13 hours 10 minutes

Ingredients

¾ cup raw whole cashews (See Notes for Greek-style.)

3 ½ cups water, divided

1 to 3 capsules vegan probiotic (the type with powder inside); aim for 20 to 30 billion live bacteria (see Tips in post above)

2 tablespoons arrowroot or tapioca starch, optional (This produces a slightly thicker yogurt.)

Directions

Soak

If not using a high-speed blender, soak cashews overnight or soak in hot water for 2 hours. Drain and rinse.

Blend

In a blender combine cashews with 1 cup water. Blend for 30 seconds to 1 minute, then stop to scrape down the sides, if needed. Blend for another minute or until completely smooth. Add remaining 2 ½ cups water (alter for Greek-style; see Notes), and blend to combine.

Add

If using arrowroot or tapioca, add it to the blender, and blend for a few seconds to incorporate.

Heat

Pour the cashew milk into a non-reactive sauce pan (stainless steel is fine), and bring it just to a low boil. Whisk frequently as the milk is coming to temperature. Be sure to scrape the bottom and corners of the pan where the cashew milk will thicken first. Once it's simmering, reduce the heat to maintain a simmer and cook until thickened and creamy, about 2 minutes. Remove from heat. NOTE: If not using a thickener, the cashew milk will still thicken slightly due to the starch in the cashews.

Cool

Allow the milk to cool for about 30 minutes or until it reaches 100 to 110 degrees F. If you don't have a thermometer, use a clean spoon and taste the mixture, or drop a bit onto your wrist to test the temperature. If it feels barely warm (similar to body temperature) but not hot, it's safe to add the probiotic. If the mixture is too hot it will destroy the probiotics.

Transfer

Open the probiotic capsule(s), and sprinkle the powdered contents onto the cashew milk. Discard the capsule(s). Whisk the probiotic powder into the milk. Immediately pour into clean jar(s), but don't fill all the way to the rim. It's best to leave a bit of space so that the yogurt is not in contact with the lid. Cover with clean lid(s).

Culture

*If not using an Instant Pot use one of the methods described in the Notes section below.* Otherwise, place the jars in the Instant Pot (no need to add water) and close the lid. You don't need to turn the vent knob to sealing. Press the Yogurt button, and use the +/- buttons to adjust the time. For less tangy yogurt, try 10 hours (this is the default time for some IP models). For extra tangy yogurt choose 12 to 14 hours of incubation. Don't disturb the yogurt during this time.

Cool

When the timer beeps, remove the jars from the Instant Pot. Place on the countertop to cool for a few minutes, then refrigerate. The yogurt will thicken more once chilled. Always use clean utensils when scooping out individual portions. Keep the yogurt refrigerated, and enjoy within 7 to 10 days.

Nutrition

• Serving Size: 1 cup
• Calories: 135 kcal
• Total Fat: 11 g
• Total Carbohydrate: 7 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 4.5 g