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Benefits of Cashew Yogurt or Sour Cream
The benefits of cashew yogurt come from friendly probiotic bacteria and the cashews themselves:
Probiotics help balance the friendly bacteria in your digestive tract and boost your immune system. Cashews are high in magnesium, zinc, copper, phosphorus, and manganese. Monounsaturated fatty acids in cashews help promote healthy levels of good cholesterol (HDL).

During food fermentation, a number of chemical changes occur, which thus results in foods with improved nutritional properties and healthy effects.

Fermented foods can also influence our well being. The intake of fermented foods and probiotics and the subsequent enhancement of the gut microbiome may have a modulatory effect on the brain and the central nervous system.

Homemade Cashew Yogurt Recipe

Yields: 2x 500ml jar (2x16.9 fl.oz), 20 servings
Soak time: 2-3 hours
Prep time: 5 minutes
Fermentation time: 24 hours

Ingredients:
150g (5.3oz) raw cashews
200g (7oz) filtered water
1-2 probiotic capsule (40-50 billion bacteria)

Directions:
1. First, soak the cashews for 2-3 hours. Feel free to soak them overnight, just be sure to place them in the fridge. Over soaking cashews can lead to bitterness, slimy water and a leaching of their flavour. For quick soaking, pour hot water over cashews and let sit for 15 minutes.
2. Next, rinse and drain the soaked cashews, place them in blender or mixing beaker and pour lukewarm or slightly warm filtered water over them. Then, process until you have smooth mixture.
3. Now, take a capsule with probiotic powder, empty it into the cashew cream and blend until the powder is well incorporated.
4. Finally, transfer the cashew cream into clean 500ml jar and close the lid loosely. Alternatively, cover with clean cloth and fix with a rubber band. You’ll have some space in the jar for yogurt to rise as it ferments. Let it sit on countertop for 24 hours and then refrigerate. You’ll already see bubbles forming after 12 hours.

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