Fermented Cashew Milk — 19 Comments

  1. I just shared your post with a Facebook group I belong to. It sounds like a very thin yogurt that has a tart (long fermenting time) taste. I will definitely give it a try! It sounds like it would be tasty in a creamy salad dressing in place of yogurt or mayo.

  2. This looks like a really useful recipe, thank you. I’d just like to ask, can kefir be used instead of yogurt? Also, if using yogurt, does the whole little container need to be used? (It’s much more than is required to make the equivalent amount of dairy yogurt.). Thanks again for the recipe.

    • Thanks Hellie. I’m not sure about using kefir grains. If someone else has thoughts about that that they’d like to share, please comment here. I’m sure you don’t really need to use the whole container of yogurt. The point is simply to inoculate the cashew milk with the culture and let it start feeding.

      • I use milk kefir grains for all kinds of plant based milks and it works perfectly! They do need actual (cow)dairy every now and then though in order to stay “alive”. So I just alternate every other batch: dairy for one batch and plant milk for the next etc.

      • We use store bought Kefir to make kefir, and now probably 12 generations of kefir from 1 bottle store bought. We have also made fermented kefir nut milks. You can use each new generation as your starter. No grains necessary.

  3. With the instant pot method… Ok.. I know this is a silly question.. but do you just put the milk in the pot and hit the yogurt setting

  4. Is there a difference in taste between cashew milk and fermented cashew milk? And is the purpose of fermenting the cashew milk so as to improve its nutritional qualities?

  5. What’s the temperature you want to have in the owen? I don’t have a mat but can get a nice temp w the lamp on. And i still don’t understand how much starter you add. 🙂

    • The amount of starter Mindy critical as it will happily multiply during the fermentation. I usually add about 1/2 cup to 1 cup from my previous batch. A small yogurt container is more than enough.

  6. So… I’m attempting this recipe, but am I putting it in small jars, capping them, lid on my instant pot to ferment? Or can I leave it in my large fermenting jar with air lock?

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