I’ve been working on vegan recipes for quite some time. I have made vegan alternatives to many foods from butter to mayonnaise that did not seem possible to be vegan until now. In these recipes, I generally used my own experience and taste. Now, for the first time, I am sharing a recipe that vegans love, simply adjusting the amount of ingredients myself and speeding up the yogurt making process very much.
But I have to admit that this recipe isn’t much like yogurt. For example, I shared cashew vegan mozzarella before. It’s a great recipe. It tastes better than many real cheeses. Because cheese already has a mild nutty flavor. When this aroma is combined with the vinegar aroma and sourness, the result is really satisfying. But unfortunately it is not possible to say that for cashew yogurt. Again, I get that cheesy taste and therefore I feel like I’m eating a cheese in yogurt consistency, but not yogurt. Another disadvantage is that it costs too much, as cashew is expensive.
Coming to its advantages and the reasons why I share this recipe… It’s not that bad with garlic, which is the most important sauce in Turkish cuisine. The smell of garlic suppresses that nutty flavor somewhat, so it simply does its job, especially when used as a sauce for a flavorful dish. It is also nice with fruits. Especially when you crush soft fruits such as raspberries and blackberries and add a little sugar, it becomes a beautiful and more importantly a healthy dessert. In addition to these two reasons, it is very easy and fast to make. For these reasons, I think this recipe should definitely be shared.
I will definitely share cashew yogurt with probiotics and different and more affordable vegan yogurt recipes in the future.
In the meantime, let me talk about the thing that speeds up the preparation of the recipe and shortens the process. In order for the cashew to become as creamy as possible, it needs to absorb water and swell. For this, cashews are usually put in water overnight like dried beans. However, there is no need to wait that long. When you put the cashew in water and boil it for 5-10 minutes, it absorbs enough water and softens to give the desired creamy consistency. It does not take anything from the taste of cashew (it would give better results in terms of flavor if it did). When you’re trying an unplanned recipe that calls for yogurt, this recipe will be a life saver.
Enjoy the recipe…
- 1 cup of raw cashew nuts,
- 2 tablespoons of lemon juice,
- Salt with the tip of a teaspoon,
- Take the cashews in a saucepan and add enough water to cover them,
- Take the pot on the stove and simmer for about 5-10 minutes over medium heat until the cashews soften and swell,
- Strain the water and rinse the cashews with cold water, strain again,
- Take the cashews into a food processor,
- Add lemon juice, salt and 3/4 cup of water and pulse it until it becomes creamy at the highest speed setting,
- You can consume it immediately or after cooling as much as you want in the refrigerator.
Enjoy your meal …