How to make almond and nut yoghurt
Nut yoghurts are delicious and nutritious, made from different nuts. They are raw, fermented foods and contain lots of probiotics to feed your gut with good bacteria to promote gastrointestinal health. From a naturopathic perspective, a healthy gut is one of the foundations that supports good health, which prevents and fights disease.
All the nuts involved must be raw, untreated, unheated and unprocessed. You can make nut yoghurt from various nuts including:
Almond yoghurt:
• Soak 1 mug of almond nuts in water for 24 hours and remove the brown skin from each nut by rubbing the nut between your fingers.
• Wash and dispose of the water and skins.
• Blend with the contents of 1 capsule of broad-spectrum (non-dairy) probiotic and 1 mug of filtered water.
• Place in clean, small mason jars, small enough to fit into your fridge door.
• Place in cookpot on the yoghurt setting, a yogurt maker or a warm place with a cloth over the jars for 12 hours.
• Place in the fridge for up to six days.
This is a slightly sour, bitter-tasting yoghurt with a cheesy, fermented flavour. Excellent with Kimchi and as a side dish for spicy foods.
Brazil nut yoghurt:
• Soak 1 mug of Brazil nuts in water for 8 hours with a vanilla pod, or 10 drops of vanilla essence.
• Wash and dispose of the water.
• If you have a vanilla pod, keep it.
• Blend the Brazil nuts with the vanilla pod, and two mugs of water and the contents of 1 capsule of broad-spectrum (non-dairy) probiotic. If you do not have vanilla pods, add 5 drops of vanilla essence.
• Do not strain the pulp as it adds body to the yoghurt.
• Place in clean, small mason jars, small enough to fit into your fridge door.
• Place in a cookpot on the yoghurt setting, a yoghurt maker or a warm place with a cloth over the jars for 12 hours.
• Place in the fridge for up to six days.
This is a sweeter, more full-bodied yoghurt that’s suitable to combine with fruit.
Cashew nut yoghurt:
• Soak a mug of cashew nuts for 6 hours. Do not soak for longer because you can lose the creamy texture of the nut.
• Wash and dispose of the water.
• Blend with equal parts water and contents of 1 capsule of broad-spectrum (non-dairy) probiotic until creamy.
• Do not strain the pulp as it adds body to the yoghurt.
• Place in clean, small mason jars, small enough to fit into your fridge door.
• Place in a cookpot on the yoghurt setting, a yoghurt maker or a warm place with a cloth over the jars for 12 hours.
• Place in the fridge for up to six days.
This is a sweeter yoghurt but not at all like cows’ milk yoghurt. Can use with fruit or spicy dishes.
Many people make nut yoghurts with added coconut flesh and coconut water. If you decide to try this, be sure the source of the coconut is not from a place where monkeys are kept on chains and used to climb trees to harvest the coconuts. Be sure your coconut products are from ethically sourced regions. Enjoy and explore your making of nut yoghurt
