Always handy to have a few basic recipes at hand for staple ingredients that form a great basis of other recipes and sauces, and that can be eaten alone too! This one is really special because not only is it very easy and simple to make it can be used to thicken and soften loads of your favourite dishes! It’s one of the staple ingredients featured in my ebook Indian Summer Banquet because it adds a creamy texture to so many of the curried dishes and sauces.
Not only will it work for savoury dishes you can also use this yogurt straight up with fruit or even better use it as a dairy-free alternative to yogurt for your smoothies and desserts! It’s a quick ferment version of a raw yogurt that you will really love!
- 1 cup raw cashew nuts soaked in filtered water for at least two hours
- 1 cup filtered water
- 1 tablespoon of freshly squeezed lemon juice
Sieve the nuts out of the soak water (and throw the soak water away. Do not use the soak water – better to feed it to your plants or garden). Place the nuts in a high-powered or personal blender with the filtered water and blend until a creamy, smooth consistency is reached. Add more drops of water to blend if necessary.
Transfer the mixture to a clean glass and cover with cling film, held on with a rubber band. Leave in a warm place to ferment for 16 to 24 hours. Stir in the lemon juice before using or then keep in the fridge.
Big thanks to Tribest for the awesome pics of my yogurt! yummy!
If you love the idea of replacing lots of your dairy ingredients with raw dairy free alternatives why not join us at COOKERY SCHOOL to find out how. Click here.
Keeping it juicy & raw