Dairy-Free Cashew Yogurt

More and more people today struggle to digest dairy products and avoid consuming them. Many of us, however, grew up with such foods and miss their taste. That is why, if you have to avoid dairy, it is good to look for substitutes. Ordinary fresh milk can be replaced with almond, coconut or other nut milk. Many of you have heard of, and probably tried, nut cheese. If you haven't, you can find a recipe for an exceptionally tasty Spicy nut cheese on my site www.magipashova.com. With yogurt, though, it isn't so easy. For a long time I tried to make yogurt by culturing nut milk, but it never worked out — the liquid separated into water and pulp, and the taste wasn't pleasant. And so, until I tried it with a Vitamix. The high-speed blender lets you get a nut cream with the perfect consistency, which then ferments easily and turns into an exceptionally tasty and healthy probiotic nut yogurt.

1. Soak the cashews in water for 4 hours. Rinse well and pour into the blender together with the lemon juice.
2. Run the machine for a few seconds until the cashews turn to flour, and with the motor running start pouring in the water in a thin stream. Continue until you reach the smoothness and thickness you want.
3. Stop the blender, empty the probiotic powder from the capsule and stir with a wooden spoon.
4. Transfer the mixture into one large glass jar and 4 small ones, cover with cheesecloth and leave in a warm place.
5. Fermentation can take from 4-5 to 24 hours depending on the room temperature. You will know your yogurt is ready when small bubbles form on the surface.
6. Close the jars, store in the refrigerator and consume within 3-4 days.

Tip: You can garnish the yogurt with berries, vanilla seeds, honey, bee pollen, cacao nibs or other toppings of your choice.