Raw Cashew Yogurt with Maple & Blackberry

Raw Cashew Yogurt with Maple & Blackberry

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Taken from the cookbook, “My New Roots” by Sarah Britton

If you really love yogurt but are trying to cut back on dairy, this is your recipe. You can add probiotics, which we recommend because it will ferment faster and hold more value in terms of nutrition, but you don’t have to. Whatever you add, it’s best if made in a high-speed blender such as a vitamix. It’s also very important that you use non-chlorinated water in this recipes since probiotics don’t thrive in a chlorinated environment.


  • 1 c. raw cashews soaked for at least four hours
  • 1 Tbsp freshly squeezed lemon juice
  • 2 tsp maple syrup, plus more for serving
  • Pinch of fine sea salt
  • 1 vanilla bean, split, seeds scraped out and reserved
  • 1 c. unchlorinated water
  • 1 probiotic capsule, or enough to equal 20 billion active cells
  • Handful of blackberries for serving



  1. Drain and rinse the cashews and combine them in a blender with the lemon juice, maple syrup, salt and vanilla bean seed. With the motor running, pour in the water and blend until the mixture reaches your desired consistency. Pour mixture into a glass container.
  2. Add probiotics and blend with a non-metallic spoon.
  3. Cover container with a breathable material (cheesecloth works great) and place somewhere warm. The fermentation will take between 6-24 hours, depending on the temperature of your environment. The yogurt is ready to eat when there are tiny bubbles forming and it has a pleasant tangy-sour scent. Use a non-metal spoon to taste it and if you’re pleased with the flavor, feel free to dig right in after adding a drizzle of maple syrup and a few blackberries.
  4. Cover leftovers with an airtight lid and refrigerate up to 4 days.

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