Homemade Vegan Yogurt

• Produce

  • 1 Date, pitted

• Nuts & Seeds

  • 1 cup Cashews, raw

• Liquids

  • 2 cups Water, filtered hot
  • 2/3 cup Water, filtered

• Other

  • 1 Capsule psyllium hulls, 456 mg (i used nature's sunshine
  • ½ teaspoon probiotic powder (I used Ultra Flora Synergy by Metagenics

Found on nurturemygut.com

Description

Ingredients

• 1 cup raw cashews
• 2 cups filtered hot water
• ⅔ cup filtered room temperature water
• 1 capsule psyllium hulls, 456 mg (I used Natures Sunshine)
• 1 pitted date
• ½ teaspoon probiotic powder (I used Ultra Flora Synergy by Metagenics)

Directions

• Add cashews and hot water to a bowl and cover with a towel. Soak for 1 hour.
• Rinse and drain cashews and add to a high speed blender or food processor. Add room temperature water, pitted date and open psyllium hulls capsule and add to blender. Blend until creamy.
• Pour cashew cream into a quart sized mason jar and stir in probiotic powder. Close with a lid and store in a warm dark place for 18-24 hours. You can put towels around it to keep it warm or stick in a cooler bag. After 24 hours taste yogurt, it should be slightly tangy. Place in the fridge to chill. Serve cold with fresh fruit.