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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


  • 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.
  • Pour mixture into a jar that you can seal tight and pour probiotic capsule contents in and stir well.
  • Seal jar and cover with a towel.
  • 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.
  • Yogurt will thicken a bit and get a slight sourness to it over the course of this time.
  • 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.
  • Chill for about one hour before serving.
  • Add in your favorite granola, more fresh fruit or a drizzle of maple and enjoy!


Add extra whole blueberries to the yogurt if desired.