This raw food version of plain yogurt can be enjoyed in many ways. You can flavor it for a simple yogurt. It can be served with Raw Granola, fresh fruit, used in beverages such as this Raw Cardamom Lassi, added to pates or used as a base for a dip or dipping sauce. The process is the same as Raw Nut Cheese recipes but with a different nut to water ratio for a thinner, more spoonable result. As with store-bought yogurt, a little water will settle at the bottom. You may want to scoop the yogurt off and pour out the water, it is the more sour part of the equation, but it adds a tangy flavor if that suits your needs.
Prep Time: 10 minutes
Fermentation Time: 24 hours
Total Time: 24 hours, 10 minutes
Yield: 2 cups
- 1 cup macadamia nuts or cashews, soaked for 2 hours
- 1 cup filtered water
- 1 tablespoon lemon juice, optional
Place the nuts in the blender with half of the water. Blend for 20 seconds and add the remaining water. Blend until a creamy, smooth consistency is reached.
Transfer the mixture to a clean glass jar and cover with plastic wrap, held on with a rubber band. Leave in a warm place to ferment for 16 to 24 hours. The longer it sits, the more fermentation will occur. Stir in lemon juice, if using and refrigerate to chill.