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Cashew Yogurt Recipe | Vegan Yogurt Recipe
This Vegan Yogurt or curd is made with cashewnuts.
Prep Time
1
hour
hr
Cook Time
1
minute
min
Total Time
1
hour
hr
1
minute
min
Course:
Side Dish
Cuisine:
World
Diet:
Vegan
Difficulty Level:
Easy
Servings:
1
small bowl
Calories:
720
kcal
Author:
Dassana Amit
Ingredients
1
cup
cashewnuts
(kaju)
¾ to 1
cup
water
2 to 3
teaspoon
culture
or starter
Instructions
Soak cashewnuts in enough water for 1 or 2 hours.
Drain and blend the cashewnuts with water till smooth.
Warm the cashewnut milk.
Add the culture and stir well.
Cover and keep in a warm place overnight or for 4 to 5 hours.
Once the Cashew Yogurt or curd is set, keep in the refrigerator.
This Vegan Yogurt or Cashew Yogurt stays good for 3 days.
Nutrition
Calories:
720
kcal
|
Carbohydrates:
40
g
|
Protein:
24
g
|
Fat:
57
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
10
g
|
Monounsaturated Fat:
31
g
|
Sodium:
26
mg
|
Potassium:
851
mg
|
Fiber:
4
g
|
Sugar:
8
g
|
Vitamin B1 (Thiamine):
1
mg
|
Vitamin B2 (Riboflavin):
1
mg
|
Vitamin B3 (Niacin):
1
mg
|
Vitamin B6:
1
mg
|
Vitamin C:
2
mg
|
Vitamin D:
1
µg
|
Vitamin E:
1
mg
|
Vitamin K:
44
µg
|
Calcium:
66
mg
|
Vitamin B9 (Folate):
32
µg
|
Iron:
9
mg
|
Magnesium:
378
mg
|
Phosphorus:
765
mg
|
Zinc:
7
mg