Here’s my new favorite yogurt, hands down.
I’ve been looking for a good nondairy plain, unsweetened yogurt (commercially available) – literally for YEARS. Every once in awhile one has appeared at Whole Foods. I can think of 2 or 3 over the last 15 years that I would find, and at first liked, but then either the brand went out of business or suddenly added stuff like starch, locust bean gum, and xanthan gum. I don’t want those ingredients in my yogurt.
I’ve made my own yogurt for years too, but let me just say that this one is superior to any I’ve made – or bought – in the past!
It’s pure and simple, and made in an Electric Pressure Cooker, on the yogurt setting.
Texture? Smooth and creamy.
And the flavor – well that’s where this one shines. It’s mild enough to actually eat plain (like as a condiment on spicy black beans), yet tangy enough, without being overly so.
Homemade yogurt does become more strongly flavored the longer it sits in the refrigerator. This one holds up to the challenge, without becoming overly acidic throughout the week.
That’s why I’m so excited about this new recipe! It’s my new yummiest ever homemade yogurt, version 2.0.
One of its secrets is raw cashews, blended with the milk mixture before fermentation. This slightly thickens the final yogurt and adds a wonderful creaminess.
Another is the timing. This ferments for 6 hours, rather than the more traditional 8. Maybe I like yogurt more on the mild side than most? I’m not sure. But I adore this version.
The batch size is just right too – just about 3 small jars, one-cup each. (I don’t fill the jars all the way to the top.)
My favorite afternoon snack these days is this yogurt with a handful of homemade granola, sliced banana, and either a splash of fresh-squeezed fruit juice (which serves as my sweetener) or a spoonful of fruit-sweetened jam.
Hope you love my new yogurt as much as I do!
PERFECT UNSWEETENED SOY CASHEW YOGURT
2 cups plain unsweetened soy milk (Trader Joe’s is my favorite)
1/3 cup raw cashews
1 probiotic cultures capsule (look for 50 billion cultures per capsule)*
Electric Pressure Cooker Instructions
To a high speed blender (like a Vitamix), add soy milk and cashews. Add the probiotic cultures: open the capsule, separate the two halves, and pour all of the powder into the Vitamix. Discard empty capsule. Process very well until completely smooth.
Pour mixture into 3 (one-cup each) Mason jars, or number of jars of your choice. (It does not matter how many jars you use or how full the jars are, as long as they all fit into the pressure cooking pot.)
In an Electric Pressure Cooker with a “Yogurt” setting, place jars, all uncovered, into the pot. Lock lid in place and close the steam valve on the lid.
Select the Yogurt setting and adjust time to 6 hours. (On my model, I push the Yogurt button twice, adjust fermentation to 6 hours, then push the Start button, in that order.)
After fermentation is complete, carefully remove lid. Refrigerate yogurt for 8 to 12 hours. Store in the refrigerator for up to one week.
♥ ♥ ♥ ♥ ♥ ♥
* NOTE: I recommend using a vegan probiotic, available in capsules in the refrigerated supplements section of larger grocery stores or specialty health food stores. I use Ultimate Flora Extra Care Probiotic made by Renew Life, with 50 billion cultures per capsule. You can use one with less cultures, in which case you will just need to use more capsules.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen
8 thoughts on “Perfect Unsweetened Soy Cashew Yogurt”