Simple Blueberry Cashew Dairy Free Probiotic Yogurt
Servings: 3
  • 2 cups raw cashews soaked overnight
  • 1/2 c water plus more for desired thickness
  • 1-2 tsp lemon juice
  • 1 c blueberries extra if desired
  • 2-3 T pure maple syrup
  • 3 capsules Probiotic I used Silver Fern Brand but any should work
  1. In a blender, combine cashews and water. Blend for about 1 minute or until smooth. You can add a bit more water if the cashews don't seem to be breaking down well.
  2. Pour mixture into a jar that you can seal tight and pour probiotic capsule contents in and stir well.
  3. Seal jar and cover with a towel.
  4. Allow to sit for 4-8 hours--store in a warm place, doesn't need to be super hot, just above 70°F is ideal.
  5. Yogurt will thicken a bit and get a slight sourness to it over the course of this time.
  6. After sitting for desired amount of time, combine blueberries, maple and lemon juice in a food processor or blender. Blend until smooth and stir into the yogurt.
  7. Chill for about one hour before serving.
  8. Add in your favorite granola, more fresh fruit or a drizzle of maple and enjoy!
Recipe Notes

Add extra whole blueberries to the yogurt if desired.