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I don’t know why, but I’ve really be craving cashew yogurt. I bought some to try a while back at Whole Foods that was absolutely delicious, but it was pretty pricey, and super sugary. So, I decided to do some experimenting to create a low carb vegan yogurt that didn’t cost an arm and a leg. Now, there is an initial investment here with buying the glucomannan powder (which has an incredible array of health and weight loss benefits), but one bottle of this stuff can make between 36-57 batches of cashew yogurt (depending on the consistency you like). So, this whole recipe costs $2.50 per batch and $0.42 per serving, as opposed to buying the store brand at $1.99 per serving. Plus, this homemade version is low carb, sugar free and super easy to make!
Notes on Making Low Carb Vegan Cashew Yogurt
- This yogurt isn’t fermented (so, yeah, technically no yogurt), but it is suitable for those who can’t really tolerate fermted foods! It’s also great for people who are skeeved out by letting food sit overnight on their counters.
- The lemon juice is there to add some tanginess, but isn’t entirely necessary!
- The amount of glucomannan powder directly impacts how thick this yogurt gets. If you like a runnier yogurt, use 1 tsp, and if you like a thicker yogurt, use 1.5 tsp.
- This recipe is meant to be a blank slate (and great in sauces or curries that require plain yogurt).
- You can make this cashew yogurt sweet by adding in 1 tsp of vanilla extract and 1/2 tsp liquid stevia drops.
- I served this with some frozen raspberries, ground flaxseeds and chia seeds and hemp seeds, and it was really tasty.
- If you wanted to sub in almonds for the cashews, I would recommend soaking them overnight and peeling off the skins before blending with everything else. You would want to reduce the added water to 2.5 cups, and would definitely need to blend a bit longer. If you try this variation, I’d love to hear about it!
Low Carb Vegan Cashew Yogurt
- 1 cup raw cashews
- 3 cups boiling water
- 2 tbsp lemon juice
- 1 - 1.5 tsp glucomannan powder
- Put cashews in a heat safe bowl or jar, and sprinkle glucomannan powder on top.
- Boil water, and slowly pour over cashew mixture.
- Stir the powder and cashews in the water, until the powder is well dissolved.
- Add in the lemon juice.
- Carefully put everything in a blender (make sure your blender can handle hot liquids), and blend for about a minute, until the cashews are nice and smooth, and the mixture has thickened.
- Pour into a jar - or several, depending on the size - and let cool for about fifteen minutes. Seal, and chill in the fridge for at least a few hours before enjoying.
6 thoughts on “Low Carb Vegan Cashew Yogurt”
Hi ☺️ Could I add probiotics to this recipe?
Thank you! Can’t wait to try it!
What is the Cholesterol amount in this yogurt? Looking for a vegan, low carb, low cholesterol recipe.
Hi Renata, great question! Because it is vegan, this recipe contains zero cholesterol. 🙂
Hmm, this could be a base for a pudding…..