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Greek Nogurt

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I love working in the kitchen… every day is a new experience and a new creation. This experiment turned out to be rather exciting and a bit of a mess.  Allow me to explain. Yesterday morning I started my cashew yogurt.  I poured the 2 1/2 cups of mixture into my 4-cup mason jar and threw a towel over it.  I then put it in the kitchen cabinet and shut the door so it could start to culture. Night-night, yogurt.

About 36 hours later (I actually forgot about it), I decided to check in on it. I lifted the towel to find my yogurt oozing down the side of the jar, creating a puddle around it. With wide eyes, I lifted the jar out and gently placed it on the counter.  Was I dealing with a volcano here?  Was it going to explode?

I took a spoon and started to stir the top, and within seconds it deflated, just like a soufflé!   During the fermentation process, small bubbles had formed and caused the expansion.  But once stirred, the bubbles collapsed and left me with the original 2 1/2 cups of “yogurt.” Now if that wasn’t fun!

After I gave it a good stir, I tasted it. TANG-ZIPPITY-DO-DA! For me, the level of fermentation was spot on, but this is where the beauty of creating your own yogurt comes into play.  You can ferment for 8 hours for a milder flavor, or allow it to continue up to 48 hours if you really want it to pack a punch!

If you can’t have nuts, try the Coconut Yogurt.  If you can eat nuts but can’t locate young thai coconuts, give this recipe a try.  So great to have options.

There are so many beautiful things that you can do with this recipe, or with any yogurt recipe.


Yields 2 1/2 cups


  1. First and foremost, make sure all the utensils and pieces of equipment you use for culturing are sterilized to avoid growing bad bacteria.
    • If at any time you see mold–fuzzy, black, or pink–it will need to be tossed.
  2. Soak the cashews in 2 1/2 cups of water.  Cashews swell during the soaking process.  Once they are through soaking, drain and rinse.
  3. Clean the blender with warm soapy water and rinse with really hot water.
  4. Place the cashews, water, sweetener, vanilla, and probiotic (powder only, throw away the capsule) in a high-powered blender and blend on high for 2-4 minutes.
    • This is done to turn the cashews into a creamy texture, and also the warmth from the blender will jump-start the fermentation process.
    • Blend until the yogurt is perfectly smooth. We want the best mouth-feel we can get.
    • If you don’t own a high-powered blender,  wait to add the probiotics until the very end, when the cashew cream is smooth.  Otherwise, you risk overheating the probiotics.
  5. Use a glass jar or bowl that has been washed and rinsed in hot water.  Transfer the yogurt to the fermenting container.
    • Cover and place in a dark spot for 8-48 hours.
    • If you wish to speed up the process, you can position the container in a dehydrator set at 110 (F) for  4 – 7 hours.
    • Taste test and see if you want it to ferment longer.
  6. Once done, stir the yogurt, place a tight lid on it, and store it in the fridge.   It will thicken as it chills.  It should last roughly 5 days.

139 thoughts on “Greek Nogurt

  1. angelica says:

    Hello! Looks so silky…excited to try it out! Do you know how long it will keep in the fridge after it’s fermented enough? Thanks!

  2. Veronica says:

    Thank you so much for posting this recipe, Amie-Sue! Again perfect timing!! :) I have not been getting enough sleep lately and as a result have had cravings for sweet, sugary food. A few days ago my body just told me that now it is enough of that by starting to itch in places you don’t want to itch! :D After eating a lot of greens and C vitamin it is almost gone though, pheew! :)

    Now I find myself longing for “kind” smooth food that include a lot of fat, such as macadamia nuts, avocado and yoghurt. I don’t feel like having the cow milk version (which is strange because I usually eat that..) so this is soo perfect! And thank you for adding the tip to use the dehydrator!

    I am sorry for the long comment but your recipe made me so happy! :)

    • amie-sue says:

      Good afternoon Veronica,

      The lack of sleep can take a toll on the body in so many ways, can’t it? Shew. I am glad to hear though that you have found a healthy remedy to help the situation. Itching is no fun, no matter where it is located. :)

      It sounds like your body is telling you what it is in need of. Good for you for being intuitive to it.

      Never worry about long comments, I love hearing from you. :) Have a blessed day without any itching!

  3. maralyn says:

    never cease to amaze me thank you so much for your recipes you are a culinary Artist.

  4. janet says:

    Hello my dear,
    will that work only with cashew? how about hazelnut or walnuts?

    • amie-sue says:

      Hello Janet.

      Good question. I know you can use young Thai coconuts, almonds, cashews, hazelnuts and macadamia nuts. I personally haven’t tried the mac or hazelnuts. Best put those on my list of things to try. :)

      Have a great day, amie sue

    • Iliknur says:

      Hey Amie,
      My name is Ili and for quite a while I’m following your recipes as I find them so creative and interesting =)))…and yeah…my question is…can I use sunflower seeds instead of cashew nuts…
      Thanks in advance!

      • amie-sue says:

        You should be able to Lliknur. I haven’t tried it but I would keep everything the same, just do the swap out. It might now get as creamy as the cashew, but it is worth a shot. :) Keep me posted if you give it a try. amie sue

  5. Dee-Dee says:

    This looks wonderful – even with it dripping down the side!!! However, on this recipe you just threw a towel over it and put it in the cupboard and on the Coconut Yogurt recipe you sealed it before putting it in the cupboard. Was curious if it made any difference as I have some jars but without seals and want to make both.


    • amie-sue says:

      lol Dee-Dee…

      For both the coconut and this one, you can just place a paper towel with a rubber band around the top of the jar. Or place a towel over the top. I adjusted the coconut one indicating that as well. Just make sure with this cashew based that the jar allows plenty of room for the expansion period. hehe

  6. Melo says:

    Hey!! Thank you so much for this recipe and for keepin’ it simple.


  7. Jan Ogden says:

    I am so excited about this recipe.. I love yogurt!! But it’s pretty expensive in the Health food store and even with it being organic, you don’t know about the quality of what you are getting. You have made my day!! Just have to get to the store for my ingredients… Thank you, Thank you again, jan

    • amie-sue says:

      That is great Jan. :) You in return made my day by leaving such an uplifting comment. Keep me posted how it goes for you. Many fermented blessings. hehe amie sue

      • amie-sue says:

        Fermented blessings? Now that doesn’t sound right. lol You know what I mean… be blessed in your adventures of fermenting. :)

  8. Angela says:

    How long will the yogurt keep?

    • amie-sue says:

      Hello Angela,

      I would say for up to 5 days. It tends to get eaten up before then so I don’t know exactly. With raw foods we have to rely on our senses, smell, sight and taste to see how long recipes keep for. I am sorry that that is a vague response. Have a great day, amie sue

  9. Andrea says:

    Good Morning,

    Thank you for sharing this recipe. I can’t wait to make this yoghurt.
    I do not have right now probiotic capsule just powder form.
    What would be the right measurement to use in powder form in you recipe?
    Also I like to know if you ever tried to use any other nuts beside cashew and is there any particular reason you used cashew or just your preference .

    Would you let me know?
    Thank you,

    • amie-sue says:

      Good morning Andrea,

      Your welcome…

      I used 1 probiotic capsule which = 1/4 tsp of powder.

      I have only tried coconut, almond and cashews for raw yogurt recipes. I used these because they are all white (after skinning the almonds) and they blend creamy.

      Have a great day, amie sue

  10. RenB says:

    What a nice treat! The smoothie you just posted and now this one are great reminders for me of healthy breakfast and snack recipes. I’ve been in a lull this week as I am still working through the struggle of having to cook healthy foods for the rest of the family while I try to feed myself raw and healthy meals without resorting to salads every day. My biggest problem has been the main meal categories: breakfast, lunch, and dinner. As a snacker, I can generally get by okay, but my ability to plan meals is challenged!

    Thanks for another great (easy) option!

    Renay B

    • amie-sue says:

      Good morning RenB,

      It is so easy to get caught up in stagnant routines with foods and feeling like there aren’t any options. That is why I share some of these simple recipes, just to get the thought process kicked back into gear. We all need that once in a while, me too! hehe Planning meals in advance can be a challenge but doable. I haven’t ever been one to do that. Our days are too all over the board so I settle on keeping staples made and build meals as desired from there. I was hoping that the Recipe Mashup category would help to give ideas on how to put components together. I realize that doesn’t help you in creating menus…. but it might help in how you look at staples or even what can be done with just one dish.

      Have a blessed day RenB, always a pleasure to hear from you.:) amie sue

      • RenB says:

        Hi Amie Sue. Thanks again for such a simple recipe to help us get through the day to day food preparation! This was really a treat for me. It came out sooo nice and creamy.

        Since it has now been prepared for about three days, I wanted to do something with the leftover (about half of my batch). I think I’m going to preserve all of that goodness by blending it with cherries, berries, and a frozen banana for frozen yogurt. Is there any ingredient you would suggest to help me maintain a somewhat soft and creamy texture once frozen? I do not own an ice cream maker. Thanks in advance! RenayB

        P.S. – Can it also become a leather? ;-) I’ve been drool
        ing over your fruit leather recipes all weekend!

        • amie-sue says:

          Good afternoon RenB,

          You are welcome. :)

          I have used raw yogurts as an ice cream before but they freeze solid. The mouth feel is creamy on the tongue. Often times people use gar gum to help keep ice creams more on the softer side but I don’t use that ingredient myself. When you make ice creams without an ice cream machine, you need to keep stirring it during the freezing process. About every 15 minutes is a good rule of thumb.

          I have tried a few times in making fruit leathers out of yogurt. I haven’t been to thrilled with the outcome either time. Something that I still have on the books to keep testing. :) Have a wonderful day! amie sue

  11. Lori says:

    Wow, wow, wow! Looks so good and easy!!! A must try….THANK YOU for sharing this and all your post you do with beautiful clear pictures, putting us right there and letting us know how the recipe looks. One question, once it deflated, and you stirred it, is that when it became super smooth? Thanks! :)

    • amie-sue says:

      Thank you Lori. :) You are so sweet. And yes, once I stirred it, it was that silky smooth. I didn’t blend it any further. You can imagine how surprised I was through that whole experience. hehe I love learning! Have a blessed day Lori. amie sue

  12. Lesley says:

    I definitely want to make this Nogurt. What probiotic do you use? There are so many different brands and amounts in them. I’m a little overwhelmed by it and maybe you could make it easier by giving me a suggestion.

  13. Jacki says:

    I am going to make this yougurt in the morning; I also purchased your book, but I can download it – please help. Thanks

  14. Florencia says:

    Hello Amie Sue!
    I just loved the incredible texture of this recipe.
    I have a question…is the yogurt too heavy, or too fatty? I mean for the cashews?
    and another crazy question…would it work using the probiotic with fruit, or another nut?
    Anyway, great recipe! and thank for shearing it.
    Have a nice week!

    • amie-sue says:

      Hello Florencia,

      The yogurt doesn’t seem to be too heavy or fatty. It was perfect in my eyes. :)

      If you want to add fruit to the yogurt, I would do it after the fermentation process. To make raw yogurts you can use young Thai coconuts, cashews, almonds (with skins removed), macadamia nuts and hazelnuts. There might be others but those are the immediate ones that I am aware of. Have a wonderful weekend! Blessings, amie sue

  15. Patricia says:

    Could you use a yogurt machine to ferment the yogurt and if so, for how long? Thanks, Amie-Sue!

  16. Abby says:

    The probiotic powder…is it essential when making this god sent yogurt? I’m exciting to try but don’t have the powder…

    • amie-sue says:

      Hi Abby,

      There are other ways to make yogurt. Probiotics help naturally with the fermentation but also create healthy baterica that our bodies can benefit from. I have seen people use lemon juice, yogurt starters, rejuvelac, raw organic apple cider vinegar, and miso. I am sure there are even others that I haven’t mentioned. Have a great weekend. amie sue

  17. Victoria says:

    I just whipped this Greek Nogurt recipe up and it is now in a dark cupboard to start the fermentation process.

    I used Raw Honey, after blending, the sweet aroma wafting from my Vitamix was so delicate I just cannot wait to try this!

    Will come back with review on taste. :) You have so many great recipes that it is so hard to decide what to make. Thanks for sharing your gift!

    • amie-sue says:

      Thank you Victoria for sharing this. I am very excited in hearing how the end result is. Please do keep me posted. Many blessings, amie sue

      • Victoria says:

        Hi Amie-Sue-the Nogurt turned out great! I let it ferment for 48 hours.

        I loved the delicate, sweet taste-and it was not sour like the plain dairy yogurt I have had in the past.

        I ate it plain and mixed with fresh blackberries. Delish! I will be making this nogurt often and experimenting with other nuts that you mention above.

        Have a nice week end!
        Many blessings*

        • amie-sue says:

          Oh lovely! I am thrilled that you enjoyed the recipe. Sometimes these yogurts can ferment quicker if the climate and room air is much warmer.

          Thank you so much for the update. I love it! Blessings, amie sue

          • Victoria says:

            I have decided to make this Nogurt recipe a weekly staple for me. The Nogurt is fermenting in the cupboard now-12 more hours to go. :)
            The recipe is so easy- Next week I will try the recipe with the coconut.
            For now my black berries and blue berries are on the frig rafters ready to accompany this dish- until tomorrow…. Have a blessed week Ms. Amie!

            • amie-sue says:

              Thank you Victoria. :)

              It sounds like you are having a lot of fun in the kitchen trying recipes. That just makes me smile… :)

  18. Michelle says:

    Dearest Amie-Sue,
    OMGsh, I LOVE your site! Stumbled across it the other evening, and stayed up until 3 am reading your recipes and tips/comments, and have been hooked since! What a blessing you and your wonderful site is!
    I make almost the exact same yogurt, but instead of using water and the probiotic caps or powder, I use my homemade KOMBUCHA. It works very well and is very delicious and healthy. I like my kombucha on the sweet side (sweetened with raw honey,) so I don’t need to add sweetener to the yogurt. This yogurt is really good with chia seeds added and chopped fruit/berries, my breakfast many days at work.
    THANK YOU, THANK YOU for sharing all your ideas, experience and recipes.
    I love you sister,

    • amie-sue says:

      lol Michelle… now now, don’t forget that sleep is vital for good health too. :) I am quite blessed with my site and for those who support my passion by reading and commenting on the creations that I make.

      I love the idea of using the Kombucha for a start. I really appreciate that you share that with me / us. One day, I will try that! There are not enough hours in the day to support my raw food creation habits. lol

      Have a glorious day! amie sue

    • leena says:

      WOW ~ I am sooo fascinated by the thought of using kombucha in this recipe!! That is incredibly creative of you!! Besides swapping out the water & probiotic for the kombucha, did you do everything else in the recipe the same.. particularly the fermentation process?

  19. Leda Márcia says:

    I love this site
    It’s essencial for my new (raw) life!!!

    • amie-sue says:

      Thank you Leda! I really appreciate hearing from you. :) I hope you continue to find inspiration throughout my site and never hesitate to ask questions or leave comments. Have a glorious day! amie sue

  20. joey says:

    It says to add the sweetener in both step 3 and 4 but not where to add the vanilla. Which is correct?

  21. Shirley U. says:

    Is the sweetener necessary? I had just made almond milk and used some, added my probiotics (the same kind as in your link) but didn’t want sweetened yogurt so I didn’t use any agave or maple syrup. My mix has been in the pantry for 48 hours. It smells and tastes like yogurt but is still extremely thin. Only two possible reasons: lack of sweetener or the temps in my house are not warm enough. What are your thoughts, Amie-Sue?

    • amie-sue says:

      Hello Shirley, you can make yogurt without a sweetener. It will thicken as it chills, that is my experience. I would put it in the fridge now and give it time to thicken. let me know how it goes. amie sue

      • Shirley U. says:

        Well, it didn’t turn out at all. It smelled like yogurt and tasted like yogurt but it separated and remained very “liquidy.” I used strained almond milk (rather than leaving the pulp in). Would that have made a difference? Maybe my house is just too chilly….I’ll try again the next time I make almond milk but I’d be most grateful for any suggestions you can give.

        • amie-sue says:

          Hello Shirley,

          May I ask why you strained it? Just curious? It sounds like it fermented due to you indicating the smell and taste so it doesn’t sound like a temp issues. I would suggest soaking and peeling the almonds, blend but don’t strain it. Make sure you get it good and creamy before fermenting so you have a good mouth-feel. Good luck next time… amie sue

  22. Sarah W says:

    Love this recipe. Not sure if I found the right probiotics, I had to use two capsules and even then it wasn’t quite 1/4 teaspoon. Still, it came up pretty thick – and it’s very yummy. Thanks, Sarah x

    • amie-sue says:

      We regardless of what probiotics you used, it sounds like you found success and that is all that matters. :) I am glad that you tried the recipe Sarah. Many blessings and please keep in touch. amie sue

  23. Pia says:

    Just tested my creation after roughly 48 hours. It turned out beautifully. The yoghurt is a bit on the thicker side guess a bit more water at the start from my end would of fixed it. I had to pass on the sweetener because of health reasons and was a bit concerned if you need it to make it ferment. It is safe to say you don’t. My plan is to add blended berries to it which will give it that extra bit of liquid and some sweetness. I have the feeling it will go lovely with your Seed of Life bread which is currently in my dehydrator. Looking forward to my breakfast tomorrow morning.

    Wishing you and your family a healthy and happy 2014

    • amie-sue says:

      That is wonderful Pia… The added berries will taste wonderful with you yogurt, along with the Seed of Life Bread. :) Thank you for sharing how your experience went. Have a wonderful day! amie sue

  24. Angie says:

    Amie-Sue, you are genius once again! I am going to be making this for my friend who can’t have dairy.

    Thanks for all your awesome recipes :D xx

    • amie-sue says:

      Oh Angie, I hope that your friend enjoys it. :) You are awfully sweet to make it for her. If you would, keep me posted. I always enjoy hearing what others think of the recipes. Have a wonderful day. amie sue

  25. Jo Ann says:

    Hi Amie-Sue,

    I have been perusing your site now for about a month and have made quite a few of your recipes. They are most wonderful. I’ve made the Nogurt a couple of times now with the cashews and it turned out fabulous. I decided to try it with some filberts the other day with not as much success. The skins didn’t want to come off which I think may have made it a bit grainy and after adding an extra 1/4 C of water it was still a bit too thick. I also added 1T plus 1t of maple syrup.

    So as not to waste it, I through some into an almond, banana, blueberry smoothie and it wasn’t too bad. Doubt I will try it again with filberts, unless you have some suggestions that would make it more creamy and less thick.

    Thanks for all your wonderful recipes. I just received my dehydrator last week and have made three batches of your kale chips to everyone’s amazement!

    • amie-sue says:

      Hello Jo Ann,

      I am so thrilled to hear that you are testing out some recipes. I always love to hear how it goes if you ever want to share. :)

      Nothing quite comes as close to creaminess as cashews do, in my experience anyway. It is a challenge to get the skins off of filberts. I can be done but pain-stakingly though. Once you get the skins off, do you have a high-powdered blender? That might make some difference. Also, just double checking, but your soaked them well, right? Nice save though in the end.

      How exciting that you got your dehydrator. You will have so much fun with it. I would be lost without mine. hehe Keep in touch Jo Ann and have a blessed evening, amie sue

  26. Jo Ann says:

    I soaked the Filberts for close to 14/15 hours so that should have been fine. I do have a high powered blender. Don’t know what I would do without it! I think Filberts may not be the right nut for making nogurt, but would love to hear if someone else has some success with them.

  27. monique says:

    I’m curious to try this recipe. Can I use pecans I’ve soaked and dehydrated?

    • amie-sue says:

      I haven’t tried it Monique. I don’t think that they would get as creamy as the cashews. You will have to experiment and see. :)

  28. Constance says:

    that’s the ticket kiddo thankyou
    heading for the kitchen to get this started so its ready when that lovely cereal comes out of the dehydrator
    thanks again cant wait to have this yummy snack

  29. Constance says:

    1 question sweetie because this is nut base do have you tried freezing it
    I would like to freeze serving sizes to go with the almond crunch cereal
    think that will work? LOL

    • amie-sue says:

      Hello Constance… I haven’t tried freezing it. If you are already making it, take a small portion and pop it in the freezer and see how it handles the thaw out. It sure would be great if it would freeze well. Sorry that I don’t have a certain answer. Let me know if you try it. :) amie sue

  30. Dorothyfromyork says:

    Hi Amie-Sue
    Well I’ve just made my noghurt and have it all covered ready to ferment. I used a combo or organic raw agave and raw honey. I simply can’t wait. I’ll let you know how it goes but even the blended product tastes absolutely wonderful!
    Thank you

    • amie-sue says:

      Good evening Dorothy… I can’t wait to hear how it turns out for you. I would appreciate it if you did let me know. Many blessings, amie sue

  31. Jane says:

    Hello Amie Sue,
    Thank you for the recipe! I am suffering with candida and I can’t have any sweeteners. I was wondering if you have tried it without?
    Cheers Jane

    • amie-sue says:

      I am sorry to hear this Jane. I had a girlfriend who recently went through a horrible bout of it too. I haven’t tried this yogurt without sweetener but it can be done. Are you able to use stevia? Many blessings on your journey of healing! amie sue

  32. Gayle says:

    Looks like a winner. Will be trying this soon. Had to comment on the spoon. Looks like my flatware. Have a wonderful Easter.

    • amie-sue says:

      Good morning Gayle, I love collecting different pieces of dish-ware – silverware. Thrift and antique stores are candy stores to me. hehe Have a blessed Easter with your loved ones. amie sue

  33. Barbara says:

    What the capsule equivalent to the liquid?

    Also I love your site soooo much. My child and myself are eating a higher raw diet, and you have just made it a bit easier. My husband worried about us get enough protein. However meat makes us get stomach aches, and my daughter could never drink cows milk. She is lactose intolerant. I am trying build back up my gut flora with yogurt, and this is going to help me tons.

    • amie-sue says:

      Hello Barbara,

      I haven’t used liquid probiotics before so I don’t know for sure. I have seen dosing where they recommend 2 capsules or 1 Tbsp of liquid… so whether or not that is equivalent, I am not sure. What brand of probiotic are you using?

      I am thankful that my site is brining ease and inspiration to your dinner table… may it continue. :) Have a blessed day, amie sue

  34. Dee-Dee Booth says:

    Made this yogurt yesterday in my electric pressure cooker that has a yogurt setting which I set for 12 hours and it came out perfect – tart and tangy and thick. Added fresh blueberries to same for breakfast this morning – YUM!!! Will definitely be making this recipe again and again. THANKS!!!!

    • amie-sue says:

      You are welcome Dee-Dee. I would have never thought to use an electric pressure cooker. Do you know what the temp setting is on it for that length of time? I appreciate you sharing and have a blessed day, amie sue

      • Dee-Dee Booth says:

        My electric pressure cooker actually came with a yogurt button so I just press and set for 12 hours and it is thick like greek yogurt right at the end of the cycle – no waiting. Just finished more the other day. Still wanting to try your coconut yogurt recipe but trying to figure out how much coconut cream I have already purchased would equal 2 thai coconuts.

        • amie-sue says:

          I didn’t know that pressure cookers came with yogurt settings. Does it show the temp that it reaches? I am a little confused on your question though. Are you planning on using young thai coconut meat or are you purchasing coconut cream? Sorry if I am confused… suffering from a headache and I may not be reading things clearly. hehe amie sue

  35. Igloo says:

    I am so happy I tried this recipe!!! It turned out FABULOUS!! I let it ferment for 36 hours and it tastes and smells just like yogurt!! I LOVE IT!! I have one question though, I wasn’t sure if I had to put the lid on or just cover with a cloth so I went with the latter. Is that ok or is it better to put the lid on next time ?

    • amie-sue says:

      Good evening Igloo,

      So nice to hear from you. :) It’s good stuff, isn’t it?! I usually just cover with a cloth so you did just fine and dandy. :) Have a wonderful and blessed week. amie sue

  36. Yvette Proctor says:

    I make this yoghurt about once a month. Its soooo good! This time around I thought I’d try speeding up the process and added 2 probiotic capsules. I was going to check it at 12 hours but forgot and at 26 hours remembered. Well, it was all bubbly so I mixed it up and put it in the fridge. It tasted tingly tangy, so I wasn’t sure if I’d gone too far. It wasn’t pleasant. By that night it tasted mouldy although it didn’t look it, so I’m guessing I killed it. I’ve just gone and made another batch but as chaos reigns at the time of night I was trying to make it, I ended up with a litre instead of a cup of water. So, is it possible it will still ferment with being so runny?

    • amie-sue says:

      Hello Yvette, yes it should still ferment/culture with that amount of liquid. Think of it as a drinkable yogurt then. :) https://nouveauraw.com/raw-recipies/smoothies-juices-nut-milks/greek-nogurt-drink-raw-cashew-yogurt/.

      Have a blessed day, amie sue

      • Yvette Proctor says:

        Thanks! Ive been adding chia to it the night before and having it for breakfast. Funny thing is I put the liquidy mix in 2 containers. One was my easiyo and the other a ceramic dish with lid. I put the ceramic dish, wrapped in a towel, in a prewarmed overn. That mix is too tangy and tastes mouldy too, but the easiyo batch is okay. I’m wondering now if age of cashews matter?

        • amie-sue says:

          Hello Yvette,

          What is an easiyo? Did you taste your cashews before using them to make sure that they weren’t rancid? Always, a vital thing to do with nuts and seeds because of their oil content. amie sue

          • Yvette Proctor says:

            My cashew milk from the same nuts was fine. But, I didn’t taste them first. An Easiyo is a yoghurt maker. Its really just a large wide thermos that you can buy packet mixes to put in to make yoghurt. It has a 1 litre container you pop your yoghurt mix in, you pour boiling water in the base, pop your container in which sits above the hot water, close the lid on the container then screw on the lid of the Easiyo and leave your yoghurt to do its thing. I make dairy, cashew and coconut yoghurt using it.

  37. Penny HOPP says:

    Super excited, my cashew yogurt is all set to hide out in my dark pantry and ferment away. I sweetened it with organic maple syrup. It was easy to make and silky, velvety smooth after blending it!! Can’t wait to try it after 24 hours as the first taste test. Keep you all posted…

  38. leena says:

    ooh, this looks sooo good! when you put your jars of cashew-yogurt in a dehydrator to culture, do you leave the jars uncovered? thanks for your help!

    • amie-sue says:

      Hello Leena,

      I only use my dehydrator if I want to speed things up so for the most part I always do it without… but if you do, I place cheesecloth over it. Put a teflex sheet under it just in case it expands. :) Good luck and happy holidays, amie sue

      • leena says:

        Ok, super! Thanks for the feedback! I did 4 hrs in the dehydrator. How do you tell when yours is done? I just took a bite.. it definitely tasted good & it had developed a darker, thicker layer on top.. like a layer of cream, so I thought that was probably a good time to take it out of the dehydrator.. but was also wondering if I should let it go longer to increase the benefits of culturing it??

        • amie-sue says:

          Good morning Leena,

          It’s done with you it tastes perfect to you. Some like it more “fermented” tasting so it really is up to you to control the length of time that you all it to culture. Give the yogurt a quick stir when you eat and enjoy!!! And yes, the longer it fermented the better health benefits it will provide. Blessings and happy holidays, amie sue :)

  39. andrea says:

    Hi, Is there a way I can make it last longer in the fridge? thanks!!!!!

    • amie-sue says:

      All I can say is to keep it well sealed… it might last a few days longer than I indicated… just use all your senses when it comes to testing the self life :)

  40. Boy, is this good timing. Just today, my vegan-leaning household member, who has been trying to give up yogurt, said she just can’t do it. She misses the probiotic benefits as well as the taste and creamy comfort.

    I will make a batch of this and see how she–and I–like it. Thank you so much for sharing it!

    • amie-sue says:

      I love good timing. :) I hope this fills the yogurt cravings for your friend. Keep me posted and have a blessed evening Kathryn. amie sue

      • I haven’t had a chance to try it yet–soon! But it is today’s Recipe of the Day on a Facebook page I curate called Cooking with Whole Grains & Real Whole Foods. Plus, someone in a FB group asked about vegan yogurt recipes, so I’ll share it there too.

        Btw, what probiotic brand do you use? Or can you recommend one?

  41. Ryan says:

    Can you use your new yogurt to start your next batch?

    • amie-sue says:

      Great question Ryan. I personally haven’t tried it but I don’t see why it wouldn’t work. It is worth experimenting with. I would save maybe 3-4 Tbsp worth for the starter. If you give it a try, please let me know. Have wonderful weekend, amie sue

  42. Marcela says:

    I just loved this nogurt. It is so creamy and sweet!!! I just made a little change to your recipe: instead of filtered water, I used oat milk with a tablespoon of coconut milk. I do not know what kind of probiotics you used but I can tell that a capsule of nutritional yeast will do just as fine ;)

    • amie-sue says:

      Hmm, never have tried a capsule of nutritional yeast… shoot never even seen it in capsule form. Interesting. :) Happy to hear that you enjoyed it. Thank you for sharing. I appreciate it. Blessings and joy, amie sue

  43. Tanya says:

    Just pulled this out of the dehydrator and put it in the fridge for tomorrow’s breakfast! I’m so excited! I took a little taste during the transfer and I know it will become a new morning staple. Thank you for a wonderful recipe and making my journey to little to no processed healthy foods possible!

    • amie-sue says:

      You are welcome Tanya. So happy to hear that you enjoyed the taste test. Have a wonderful, belly-warming breakfast! Blessings, amie sue

  44. Laura says:

    This might seem like a silly question, but I would really like to know the answer! When you place the “yogurt” in a cool cabinet for 24 to 48 hrs, is that for a certain reason? You don’t have to be worried about it spoiling since it’s not fermenting in the fridge? I honestly have no idea! Thank you

    • amie-sue says:

      Hello Laura,

      That’s not a dumb question at all. It needs to be in a warmer climate to culture / ferment. They culture best at room temperature – about 68 to 80 degrees Fahrenheit (20 to 26 degrees celsius). That is part of the process. Once in the fridge, it slows down that process.

      By using honey as the sweetener… it helps ensure that the friendly bacteria will grow– bacteria LOVES sugar!

      “The natural lactic acid and fermentive enzymes which are produced during the fermentation process have a beneficial effect on the metabolism and a curative effect on disease. Lactic acid destroys harmful intestinal bacteria and contributes to the better digestion and assimilation of nutrients. Fermented foods can be considered predigetsed foods. They are easily metabolized….Fermented foods cleanse the intestinal tract and provide a proper environment for the body’s own vitamin production within the intestines. They also help a person with constipation problems.” -Dr. Kuhl Checkmate for Cancer [source]

      Does this help Laura?

      • Laura says:

        Yes, yes, and more yes. Very thankful for your reply. Blessings ! Going to make this today. Very excited to try it. Just wanted to make sure I read what you wrote right and that I wouldn’t get food poising from leaving it out lol. I am new to whole food cooking so I have a lot of questions. Again, thank you kindly for replying.

        • amie-sue says:

          Yea, yea, yea! hehe I am glad you questioned it so you can learn and feel safe in your endeavors. :) Have a great day, amie sue

  45. Laura says:

    Currently my yogurt is incubating, and I just read that you threw a towel over it…and I actually put a lid on my mason jar. Will this prevent it from doing what it needs to?? Oh no!!

    • amie-sue says:

      Go ahead and take the lid off Laura and drape a towel over it. It should be fine. A tight lid can cause a lot of pressure to build. Since I don’t know how long it have been incubating,… open the lid slowly. :) Let me know how it goes. Blessings, amen sue

  46. paula says:

    Hi Amie Sue! Thank you for your blog, you cannot imagine how much do you help me with your delicious recipes ;-) great job!
    I wanted to know if I can replace the probiotic capsule with kefir or rejuvelac…

    have a nice day,


    • amie-sue says:

      Good evening Paula,

      I am sorry that it took me a bit to respond to you. Not sure if you saw my blog post but I have been on a “walk about” for the past 6 weeks I am not fully integrating back into things but I wanted to start tackling some of the questions that have been collecting. :) All that to say, I appreciate your patience with me. :)

      Yes, you can easily use kefir or rejuvelac instead of probiotic capsules. I would maybe start with 1/4 cup. Have a wonderful evening, amie sue

  47. fulmine says:

    Thank you so much for this recipe, i have just tasted the yogurt for breakfast and it is amazing thank you

    • amie-sue says:

      Good afternoon Fulmine,

      I am sorry that it took me a bit to respond to you. I have been on a “walk about” for the past 6 weeks (see blog posting). I am not fully integrating back into things but I wanted to start tackling some of the questions that have been collecting. :) All that to say, I appreciate your patience with me. :)

      So happy to hear that you are enjoying it. I just had some yogurt made from young thai coconut today… nothing like creating your own! Thanks for sharing, amie sue

  48. Aum says:

    Thanks for the recipe, I have my third batch fermenting as we speak. I have a question about the fermenting time. The other two times I made this, I fermented the yogurt between 12-26 hours. In both cases the yogurt came out quite tangy with a tingly carbonated texture, like kefir. Would fermenting it longer make it more like conventional yogurt or perhaps lesser time? It’s no big deal but I’d like to come up with perfect texture.

    • amie-sue says:

      Good morning Aum,

      I am sorry that it took me a bit to respond to you. I have been on a “walk about” for the past 6 weeks (see blog posting). I am not fully integrating back into things but I wanted to start tackling some of the questions that have been collecting. :) All that to say, I appreciate your patience with me. :)

      I have some young thai coconut yogurt culturing right now myself. You can shorten or extend the culturing time to accommodate your taste buds. The time frame isn’t locked in stone as the ambient room temp or technique can slow or speed the process up. It’s always best to taste test throughout the complete process. Right now, I have mine in the oven with the light on, just to give it a warmer spot to culture in (since our house is cooler due to winter).

      Once you stir the yogurt down after it cultures it should settle into a creamer texture. Have you tried that? Thanks for the great question. Have a blessed weekend, amie sue

  49. masha says:

    just made this recipe and it’s FABULOUS! thank you so much amie-sue!

    • amie-sue says:

      You bet Masha! So happy that you are enjoying the yogurt. Thank you for sharing. Have a wonderful weekend. amie sue :)

  50. Veronica says:

    Hi Amie Sue,

    I remember when I made this yoghurt a few years back. It was a first, and a big deal for me that I made vegan yoghurt! It turned out a little thick but still! 🙂 Yesterday I made it again with 1/4 cup extra water and 7h in the dehydrator. It turned out perfect; smooth and a little tangy. I turned that batch into ice cream, so I immediately planned to make a new one. Then I suddenly realised that vegan yoghurt had sneaked in as a recurring thing, just like making my own almond milk. I am so happy about that, and I want to give you credit since your recipes have a big part in this slow change. They are so interesting, appealing and easy to follow. A big thank you hug coming your way! 🌺

    • amie-sue says:

      I find that healthy foods have a way of sneaking into ones diet over time. The more we can expose ourselves to healthier foods, the better the chance we have in crowding out the not-so-good ones. I really appreciate you sharing all of this with me, it means a lot. :) And when making yogurts you can easily control the thickness/thinness by adding more or less liquid. The fermenting time can also vary. I have been making cashew and coconut based yogurts this past week and found that they cultured much quicker due to the outside temp changing. Good thing I taste tested. hehe

      Well, have a blessed and happy day! amie sue

  51. Ana says:

    Hi Amie-Sue, lovely recipe, looks delicious as always! Quick question, sorry to ask a daft question but would you know if I can use my yoghurt maker for this recipe please. Thank you very much.

    • amie-sue says:

      Never hesitate to ask questions Ana. It’s my pleasure to help when I can. :) I don’t know what brand of yogurt machine you have or if raw is the priority… but you can use it. IF you want it to remain a raw product, I would check with the manual that came with it to see how warm it gets. I hope that helps. Blessings, amie sue

  52. Crossroads45 says:

    Hi! I just made this and I have a couple questions. I have a Blendtec and I blended at 6 for four intervals of 40 seconds. (It shuts itself off after 40). It was pretty warm when it was done. I poured it into three 8 oz mason jars and then realized I hadn’t rinsed the jars in hot water. 🙄 Will either of those things be a problem? I can’t wait to try this. It sure tasted good in the blender!! Thanks so much and have an awesome day! I sure wish I was there. Its 92 here in So Cal today!! 😎☀️☀️

    • amie-sue says:

      Good afternoon,

      I am so happy to see that you are giving this recipe a try. :) After reading your questions, the two main issues that you are presenting is #1 – did it overheat and #2 – will it be contaminated because you didn’t properly clean the culturing vessels?

      As far as overheating, I can’t really say because I wasn’t there to see just how warm it got. If the batter cultures, this will give us a good answer. By blending it too hot, it can kill the probiotics, but following my gut here… I think you are going to be ok. Did you see any steam rise from the blender jar?

      Regarding the jars, again, let’s just see how this batch cultures. I really think you will be ok though. Now you know for next time to watch how long it blends for, making sure it doesn’t get too warm and to make sure you really clean the vessels used for culturing. :)

      So to recap, if it cultures and no fuzzy mold grows on top… you will be just fine. I am glad that you reached out and asked these questions. Please keep me posted! Oh, and with the high temps you are having, keep a closer eye on your culture because it might ferment quicker with warmer temps. Have a glorious day! (snuggled in a blanket as it is raining and foggy outside hehe)

      • Crossroads45 says:

        Thanks for the quick response. The temp was like raw soup when you make it in the blender and its warm. I don’t remember seeing steam. (Because I don’t remember this morning!! Haha). The jars are stored in a tub and were clean when they went in and I did wipe them out. So fingers crossed for success! If not, i will try again. I have a cashew stash!! Oh, and what a tease you are!! All snuggled under your blankies while we are baking down here!! Lol

        • amie-sue says:

          lol I know what you mean, I am lucky to remember what I had for breakfast or if I even did. lol Well, let’s say a little culturing prayer and keep our fingers crossed. But I am sure you are fine. Keep me posted… still snuggling. hehe :P amie sue

          • Crossroads45 says:

            Well, you saw my video on how it turned out. I forgot to mention that when I opened up my pantry to check on the jars, they were oozing!!! I had put the lids to the mason jars on them pretty tight. You were right about the heat here. They didn’t need the 48 hours!! It was all quite fun though!

            • amie-sue says:

              lol yep… fun fun. Next time, use a larger jar, and keep on checking. As the temps change throughout the year, the culturing time will shift. Thanks so much for sharing your video on FB. Blessings, amie sue

  53. Rawchocolate25 says:

    Do you have to use filter water? Can you use well water?

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