This healthy yogurt is quick and easy to make without waiting on a culture. Creamy and delicious with that bit of sweet and tang that pleases the palate when dolloped on fruit, overnight oats or anywhere you love to use yogurt. This recipe uses half the cashews that most vegan yogurt recipes do, which keeps it light and not pasty. This is also achieved by the addition of the agar.
When mayonnaise, yogurt, sour cream etc. are made with raw cashews, don’t ever judge the taste until it has been chilled, because it will be very different from when it is warm.
1/2 cup raw cashews
1 3/4 level tsp tapioca flour
1 tsp vanilla — Cook’s white vanilla powder is my preference
1/8 tsp salt
1 cup almond milk
1/4 tsp agar powder
1 tbsp + 2 tsp maple syrup*
2 tbsp + 1/2 tsp lemon juice, or to taste
*We use part date sugar and part syrup in ours, but our sweet tooth is not real strong. If you choose to use it, be mindful that date sugar may need an extra teaspoon or two of milk. You will know after you have made it the first time. For a good flavor and color, be sure and use a lovely light-colored, good tasting brand such as D’Vash which can easily be found on the internet.