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Cashew Yoghurt


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Ingredients

1 litre(s)

  • 360 grams raw cashews
  • 450 grams filtered water
  • 35 grams raw Organic Honey
  • 1 teaspoon Vanilla Bean Paste
  • 70 grams natural yoghurt, (from a previous batch)
  • 1 sachet Proghurt probiotic, (optional)
  • 1 capsule Inner health plus dairy free probiotic, (optional)
  • 6
    8h 0min
    Preparation 8h 0min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation

  1. Soak the cashews in filtered water for 2 to 6 hours.Drain and rinse the cashews

     

    Add cashews, water, honey and vanilla to TM bowl.Blitz, 2 minutes, speed 9.

     

    Add your choice of starter (yoghurt or probiotic).Heat for 2 to 4 mins, 37degrees, speed 3.Until the mixture reaches 37degress .

     

    Incubate for 5 or more hours in a progurt or other incubator or thermoserver.The longer you leave it to ferment, the thinker and stronger it will be.

     

    Store in the fridge and use as you would any other yoghurt.

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Tip

This recipe is adapted from //nouveauraw.com/raw-recipies/breakfast/greek-nogurt-raw-cashew-yogurt/


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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