Vegan Homemade Cashew Yogurt

How to make unsweetened yogurt (curd/dahi) with cashewnuts.

1 Cup Cashewnuts
12 Chilly Crowns
Warm Water as required

Soak the cashewnuts in warm water overnight. 
Wash the chillies and pat them dry completely before separating the crowns.
 Do not wash the crowns again after separating them from the chillies. 
Next morning drain, rinse the cashewnuts in fresh water. Then blend with a cup of plain warm water till very smooth. 
Take half of  this thick cashew milk in a bowl and topped with the crowns of fresh chilly crowns. Do do worry this will not make the yogurt spicy.  The remaining cashew milk, store it in a airtight container in the refrigerator (just before you want to set yogurt, microwave it for 10 to 15 seconds, the cashew milk should be just luke warm).
By evening the curds will be perfectly set .. cashew yogurt is ready. This batch which is the starter culture will have a very faint aroma of chillies that will not affect the taste. 

Remove / discard the crowns from this and add in the remaining cashew milk and mix it well. Pour this into two bowls and leave it to set.
The second batch made with this culture will not have any chilly aroma. It tasted exactly like the one made of dairy milk! You would not have made out the difference, believe me! Only it's too heavy to finish a full small bowl. 
Reserve 2 tablespoons in the refrigerator before serving so that you have a starter every time you want to set vegan yogurt. 
Labels : Vegan, Homemade, Cashewnuts, Yogurt, Gluten free, Delicious, Chilly Crowns
Sneha's Recipe
Sneha's Recipe

Happy Home-maker and culinary enthusiast.

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