The first step you’ll have to follow in order to make your very own homemade vegan Greek yogurt recipe is to soak your cashews in some water overnight, for a time period of at least eight hours.
Once your cashews have been thoroughly soaked, stick them into the blender along with your coconut milk and tapioca starch to an extremely smooth consistency. Once this has been achieved, you can put this mixture away into a pot.
You’ll then need to simmer this mixture thoroughly on low heat while constantly stirring to make sure it doesn’t stick to the base of your pot. This is where your vegan Greek yogurt will achieve its desired thickness, so you can let it cool once it has simmered.
This is the step where the fermentation, with the help of the probiotic capsules, steps in. Depending on the brand, you’ll need to put in varying quantities of probiotic capsules to let the mixture ferment properly, stirring it with a non-metal spatula. It is best to let it ferment for around 12 to 36 hours, depending on how tangy you like your Greek yogurt.
And there you have it - completely vegan, dairy-free, gluten-free, and delicious coconut milk Greek yogurt that you’ve made from scratch. Apart from the sense of accomplishment, you’re also rewarded with a healthy substitute for Greek yogurt that suits your tastebuds exactly since you can choose to ferment it for any length of time.
You can opt to keep tasting your yogurt during the fermentation process to ensure that your yogurt is tangy in just the way you like it, and feel free to store it in your refrigerator for up to a couple of weeks!
Below are the nutrition facts per serving (1/6th) of the dairy free greek yogurt