Dairy Free Cashew Yogurt

This Dairy Free Cashew Yogurt needs only five ingredients, and is also gluten free, refined sugar free, nutrient dense and probiotic rich. Just the way food should be. It really is that simple. 


  • 1 cup raw cashews
  • 2 cups water (ideally filtered)
  • 1 probiotic capsule*
  • 1 tablespoon rice malt syrup
  • ¼ teaspoon sea salt


  1. Soak cashews in 1 cup of water until soft. Rinse well and drain.
  2. Add cashews, 1 cup of water, contents of probiotic capsule, rice malt syrup and salt to a high-speed blender such as a Vitamix. Blend on medium for 5 minutes or until completely smooth.
  3. Transfer into a well-sealed sterilised glass jar.
  4. Turn your oven light on and leave the jar in overnight. Do not turn the oven on. The heat from the light is sufficient to incubate the yogurt and allow it to thicken. The longer you leave it, the thicker it becomes.
  5. Remove from the oven and leave on the bench for another few hours. It will have separated, so return it to the blender for a couple of minutes or until well combined.
  6. Transfer back into your glass jar and store in the fridge for a week.

*I use Metagenics Ultra Flora Restore Dairy Free, as a good quality practitioner brand is always best.


  1. Oven light?! How do I turn it on?
    To turn your oven light on, you may need to turn the oven setting on and leave the temperature gauge at zero. This will depend on your specific oven of course.
  2. But my oven light is broken?
    Well get it fixed! Just kidding, this should work on a warmish day by simply leaving your sealed jar out for a day or two. Avoid direct sunlight – provided it’s not winter, the kitchen bench will do. Standard yogurt is made in exactly the same way, so please don’t worry about it being unrefrigerated as yogurt is technically “off” anyway.
  3. Mine turned out runny! What went wrong?
    Firstly, please check that you followed the method precisely. It may just take an extra day to thicken, depending on your oven and how long you left it out for. Lastly, it is probably temperature and/or climate related, so check your oven, and when leaving it out on the bench, do so on a warmer day.
  4. Can I use one batch of yogurt to get the next one started, or do I have to keep buying probiotic caps?
    Yes, as long as you make it every 5-7 days to keep feeding the bacteria. If it tastes sour or stops becoming as thick, start again!
  5. Can I use my yogurt maker?
    I don’t own one, so I don’t know. Give it a try!
  6. Where do you buy your lovely jars?
    They’re mason jars and widely available. Google will help.

Image by Sarah Craven Photography.

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