vegan yogurt recipe | cashew yogurt recipe | making vegan yogurt recipe

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vegan yogurt recipe, cashew yogurt recipe
vegan yoghurt or curd made using cashews.
4.75 from 4 votes
total time:
61minutes

how to make cashew yogurt or vegan yogurt recipe with stepwise photos – many of you had requested to post this vegan cashew yogurt recipe. i even had got a few emails asking how to make cashew curd. as the name suggests, cashew curd or cashew yogurt is made from cashews…. its a very good alternative for dairy yogurt if one is a vegan or has lactose allergy.

how to make cashew yogurt

the process of making the cashew yogurt is exactly the same as we would make yogurt with milk. cashew milk is used to make the yogurt. i have even made yogurt with soy milk, but i did not like the taste & flavor. the taste of cashew yogurt is much better and we like it. even people whom i have served any curry or raita made with cashew yogurt, could not make out. i have given a step by step pictorial for making the cashew curd. all you need are some cashews and the yogurt starter/culture.

a few starters to make cashew yogurt:

1. as a starter you can use milk yogurt culture. then, when the cashew curd is set, you take a few teaspoons of the curd from there and freeze it. later use this culture when making a fresh batch of cashew curd. generally when making cashew yogurt, you need to add extra culture than what is required to make milk yogurt. generally 2 or 3 tsp of the culture can be added to a milk made from 1 cup cashews.

2. you can also curdle some warm soy milk with vinegar or lemon juice and then use this a culture. i have never tried this way. here make sure to use soy milk made from non GMO and organic soy beans.

3. there is a third way, where the crown/stems of chilies are kept on the cashew milk. i tried making cashew curd this way, but at all the three times the curd got spoiled.

4: if you can manage to get the probiotic bacteria culture in stores, you can try them too. in india we don’t get ready starters or cultures easily.

the temperature is important in setting of the yogurt.

  • in the indian winters, you can keep the yogurt overnight.
  • but please don’t keep the yogurt overnight in the indian hot summers. just 4-5 hours of fermentation is enough. if kept for long, the yogurt looks like a fermented idli batter, becomes stringy and smells yeasty.
  • if you stay in a colder climates, then just keep the yogurt in a warm place overnight.

texture, flavor and taste:

  • cashew curd is creamy. the texture is not at all like milk yogurt. the yogurt has a pouring consistency unlike milk yogurt which is thick and well set.
  • it has a naturally sweet taste due to cashews. so there is a sweet and very faint sourness in the yogurt. its not sour like milk yogurt. since the yogurt is not sour, you will have to add some lemon juice to make it sour.
  • cashew yogurt can be used in any dish that calls for dairy yogurt. its healthy and rich in good fats.

uses of cashew yogurt:

  • so for all the yogurt requirements in a recipe, i use cashew yogurt. i make raitas, add it to curries, pulaos and biryanis. so you can use this vegan yogurt in any recipe that calls for yogurt and you want to make it in a vegan way.
  • i even add cashew curd to the chaats i make at home. i don’t miss the taste and flavor of the yogurt.
  •  recently i even made naan, kulcha and bhatura with cashew yogurt.
  • this cashew yogurt, i added to vegetable biryani and vegetable raita.
  • you can even top your breakfast fruit and cereals with cashew yogurt.

i still have to try making peanut and coconut yogurt and see how they blend and substitute well in indian dishes. for now its cashew curd…..

please note that when we make curd in india, we don’t add salt or sugar or any flavorings. if you like then you can add some sugar or salt or vanilla when setting the yogurt.

Cashew Yogurt or Vegan Yogurt Recipe below:

vegan yogurt recipe, cashew yogurt recipe
4.75 from 4 votes
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vegan yogurt recipe

vegan yoghurt or curd made using cashews.
course side dish
cuisine world
prep time 1 hour
cook time 1 minute
total time 1 hour 1 minute
servings 1 small bowl
author dassana amit

ingredients (1 cup = 250 ml)

  • 1 cup cashews (kaju)
  • ¾ to 1 cup water
  • 2 to 3 teaspoon culture or starter

how to make vegan yogurt recipe

  1. soak cashews in enough water for 1 or 2 hours.
  2. drain and then blend the cashews with water till smooth.
  3. warm the cashew milk.
  4. add the culture and stir well.
  5. cover and keep in a warm place overnight or for 4-5 hours.
  6. once the cashew yogurt or curd is set, keep in the fridge.
  7. cashew yogurt stays good for 3 days.

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how to make cashew yogurt or vegan yogurt recipe:

1. soak one cup of whole cashews in water for 1-2 hours. if you want to buy cashews for making yoghurt then it is better if you purchase broken cashews. if using broken cashews, then you can soak them for 30-40 mins. drain the cashews and then add these in a blender.

cashew yoghurt in blender

3. add water and blend the cashews till smooth.

cashew milk
4. add this cashew milk in a bowl or pan. just warm the cashew milk. you can microwave for 20-25 seconds or warm the pan on your stove. when the mixture is still warm, add the culture.

vegan yoghurt made from cashews

5. stir and mix the culture very well and uniformly. cover and keep in a warm place for the curd to set.

vegan cashew curd recipe

6. the cashew yogurt well set on the next day. you will see tiny bubbles in the yogurt and a faint sour aroma. the taste will also be sweetish and lightly sour. if you want a thin runny yogurt, then just increase the proportion of water in the cashew milk.

cashew yoghurt or curd recipe

7: you can have the cashew curd plain if you like or even add to your fruit-muesli or fruit-cereal breakfast topped with some nuts and roasted seeds. since at home we usually have indian breakfasts, the cashew yogurt goes in making indian curries, in naans, biryanis, raitas,  lassis and smoothies.

cashew yoghurt

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.


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34 comments/reviews

  1. Hi! Can you recommend the best blender for making Cashew Yoghurt?

    • i use preethi blue leaf grinder mixer 750 watts for all the grinding and blending that i do.

  2. Or you can just buy it from roysvegan.com
    They make a good vegan curd. Shipping is only in Delhi though and it’s not that cheap.

  3. This is a fantastic recipe! I tried it with two different milk cultures and let it sit overnight in my oven (turned off) and that was a bit too long. I did indeed get a very strong yeasty smell and taste, but still ate most of it.

    So I will try it again this weekend and only let it sit for the recommended time of a few hours and hope the taste is not as strong.

    • thanks. i think the strong yeasty smell is due to long time kept. you ca just keep for a few hours. the taste won’t be so strong.

  4. Very nice presentation.please let me know what is the shelf life of cashew curds if kept in refrigerator once its ready..thank you…

    • it stays good for about 2 to 3 days in the refrigerator. not more than that.

  5. I love this. I had never heard of it until now, but I am a big fan of cashews, and I am interested in making homemade yogurt. I will definitely be trying this recipe out.

  6. Hi
    I just came across this and I’m intrigued. It’s hard to find vegan probiotics where I live though. Do you think this would work if I added about 1 tbsp homemade kefir as culture?

    Thanks

    • just try is what i would say. it should work.

  7. Thank you for this recipe and your many others. I try to do total vegeterian meals for my fam some days & this site is helping my quest for tasty dishes! When doing this cashnew curd, at what step do you add lemon juice to further sour it? Also, if one wanted to sweeten it for the kiddies what step would we do this? Thanks again!

    • thanks. the lemon juice is added after the cashew curd is set. this is just to get an extra sourness in the curd, since cashew yogurt is not that sour. the sweetness of the cashews is there in the yogurt too. for kids, you can sweeten it before setting or even once the curd is set.

  8. Hello. I am interested in trying your recipe, but have a few questions.
    1. How warm should the cashew milk be?
    2. Is there a particular culture needed for this to work? I thought that it took a constant temperature to be held over a few hours for yogurt to culture properly.
    Could I use a powder form probiotic(for example: HealthForce’s Friendly Force probiotics)
    3. Can you use Kefir grains with this cashew milk?
    4. Is it loosely covered while culturing or tightly covered?
    5. What is in cashew milk that feeds the culture?

    • your questions answered:

      1: approx 110 F to 114 F is fine. it can be slightly hot too or just warm to touch.
      2: actually in india, since the temperatures are usually warm, we just keep the yogurt outside to ferment. however in colder climates a warm temperature is required. otherwise the yogurt does not set and gets spoiled. more so with cashew milk as its pretty sensitive to temperatures. if you live in a cold region, then preheat your oven to 115 degrees C for some minutes. switch off the oven. place the cashew milk in a casserole. wrap with warm towels and place covered in the oven. you can use any good culture. i started off with a milk yogurt culture and then kept on making batches and preserving the cahshew yogurt culture from a new batch every time. even ready made vegan yogurt can be used as a starter.
      3: i think you can use a vegan probiotic in powder form. i would suggest to give a try. make a small batch and try.
      4: from what i have read about kefir, i think it would help in fermenting the yogurt. you can give a try.
      5: loosely covered. need not be tightly covered. i make the yogurt in a bowl and just cover it with a lid.
      6: thats a scientific question and i don’t think i have the expertise to answer that. if it was dairy milk yogurt, i would have answered. possibly i think its the sugars in the cashew milk, that the bacteria feeds on. you can even add some sugar or sweetener when making the yogurt. i just make the yogurt plain as thats how we even make dairy yogurt in india. and more over yogurt is usually used to prepare savory dishes rather than sweet dishes. may be when i have to make lassi, i will add some sugar in the cashew yogurt while setting it..

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