My Vegan L. Reuteri Cashew Yogurt
One of the questions I get often is about the homemade vegan yogurt I’ve been making to support gut health. After experimenting with different ingredients and methods, this version has become my favorite.
It’s rich, creamy, completely dairy-free, and uses L. reuteri, a probiotic strain that has become increasingly popular among those interested in supporting their microbiome.
The process is surprisingly simple once you’ve done it once, and after your first batch, you can reculture future batches using your own yogurt as the starter.
Equipment I Use
I use the Ultimate Probiotic Yogurt Maker with the two 1-quart containers. I personally prefer the larger containers because they allow for more even distribution of the starter culture compared to making multiple small jars.
I also purchased the optional set of eight small yogurt jars for storage, but they are not necessary.
The most important thing is using equipment that can maintain a consistent temperature of exactly 98°F for the full 36-hour fermentation period.
Important: When filling the yogurt maker with water, the water level should come up to the level of the yogurt inside the quart containers, but not above it.
Ingredients
2 cups raw unsalted cashews (not roasted), soaked for 4 hours or overnight
1 can (13.5 oz) organic coconut milk
14 ounces filtered water
2 capsules MYReuteri Yogurt Starter (opened)
OR 2 tablespoons of a previous batch of L. reuteri yogurt
2 tablespoons It’s Just! Inulin Prebiotic Fiber
Before You Begin
This recipe ferments for exactly 36 hours, so it’s best to start either early in the morning or later in the evening.
Make sure all bowls, utensils, and equipment are thoroughly cleaned before starting.
If you use a whisk, I recommend sterilizing it in boiling water before mixing in the starter culture.
Instructions
Step 1: Prepare the Cashew Base
Rinse and strain the soaked cashews.
Add the following to a high-speed blender:
Soaked cashews
One can of organic coconut milk
14 ounces filtered water
Blend on high for approximately 90 seconds until completely smooth and creamy.
Step 2: Add the Inulin
Add 2 tablespoons of It’s Just! Inulin Prebiotic Fiber to the blender.
Blend for approximately 20 seconds until fully incorporated.
The mixture may begin to thicken slightly.
Step 3: Heat the Mixture
Pour the blended mixture into a double boiler.
Slowly heat to 160°F.
I use this step to help eliminate unwanted bacteria before culturing.
Avoid overheating.
Step 4: Cool Before Adding the Culture
Allow the mixture to cool to 99°F.
This step is important because excessive heat can damage the probiotic organisms.
Step 5: Add the L. Reuteri Starter
Pour the cooled mixture evenly into the two clean quart containers supplied with the yogurt maker.
Open the capsules and add:
1 capsule to the first bowl
1 capsule to the second bowl
Using a sterilized whisk or spoon, stir gently until evenly distributed.
Do not use the blender at this stage since it is difficult to sterilize completely and may introduce unwanted bacteria.
Step 6: Ferment
Cover the containers lightly using the plastic tops supplied with the yogurt maker.
Place them into the yogurt maker and program it for:
98°F for 36 hours
The Ultimate Probiotic Yogurt Maker makes this process very simple.
Keep the unit in a clean location away from air vents, heaters, air conditioners, or strong airflow.
Do not stir during fermentation.
Step 7: Cool and Refrigerate
After 36 hours:
Remove the containers from the yogurt maker.
Allow them to cool slightly.
Place the lids on loosely while cooling.
This helps prevent pressure buildup and potential cracking while the yogurt is still warm.
Once fully chilled in the refrigerator, tighten the lids or transfer the yogurt into smaller storage jars if desired.
Storage
This yogurt will keep in the refrigerator for up to 4 weeks.
Some separation is completely normal with cashew-based yogurt. If separation occurs, simply stir before serving.
Interestingly, my second batch showed virtually no separation when I used a previous culture along with one opened capsule of starter.
Reculturing Future Batches
One of the advantages of making your own yogurt is that you can use your previous batch to start the next one.
To reculture:
Follow the exact same instructions.
Replace the starter capsules with 2 tablespoons of your previous batch.
Continue using 2 tablespoons of Inulin Prebiotic Fiber.
Many people find that subsequent batches become even creamier and more stable.
Final Thoughts
This recipe has become one of my favorite ways to make a rich, creamy vegan probiotic yogurt at home. The combination of cashews, coconut milk, inulin fiber, and L. reuteri creates a delicious yogurt that is simple to make once you get the process down.
If you came here from social media after commenting “RECIPE,” I hope you enjoy it as much as I do. Let me know how your batch turns out and any tips you’ve discovered along the way!
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