Cashew soak overnight mason fridge yogurt - 30-45 cream hard no dairy plant

To achieve a hard, cream-like, no-dairy plant-based yogurt using this method, begin with high-quality raw, unsalted cashews. Place one cup of cashews into a clean mason jar and cover them with at least two cups of filtered water, ensuring they are fully submerged with room to expand. Seal the jar and place it in the fridge to soak overnight, or for a minimum of eight hours. Soaking in the fridge prevents premature fermentation and keeps the cashews fresh.

The next day, drain the soaking water completely and rinse the cashews thoroughly. This step is crucial for a clean, non-slimy final texture. Transfer the plump, soaked cashews to a high-speed blender. Add one-half to three-quarters of a cup of fresh, filtered water. Start with less water; you can always add more, but you cannot take it away, and less water is key to getting that final hard, dense cream consistency. Add the contents of two non-dairy probiotic capsules or a specified amount of a vegan yogurt starter. This is what transforms the cashew cream into a tangy yogurt.

Now, blend the mixture. This is where the 30-45 second interval is critical. Blend on high speed for a solid 30 to 45 seconds, then stop and scrape down the sides of the blender with a spatula. Repeat this process of blending for 30-45 seconds and resting three to four times, or until the mixture is impeccably smooth with absolutely no grit. This methodical blending whips air into the base and breaks down the cashews into a luxurious cream, which is essential for the final texture.

Pour the thick, smooth cream back into a clean mason jar. Do not seal the lid tightly. You can either rest the flat lid on top without the ring or cover the opening with cheesecloth secured by a rubber band. This allows gases from the fermentation process to escape. Place the jar in a consistently warm, draft-free spot, like an oven with only the light on or a proofing box. Let it culture for 12 to 24 hours. The longer it sits, the tangier it will become. You will notice a distinct, sour yogurt-like smell and maybe a few bubbles when it's ready.