Cinnamon Cashew Yogurt


Makes: 16oz jar

Hands-On Time: 15 minutes

Total Time: 2 to 3 Days



1 cup raw unsalted cashews

1 cup filtered water

1 tbsp pure maple syrup

¼ tsp organic lemon zest+ 2 tsp fresh lemon juice

¼ tsp ground cinnamon

2 oral probiotic capsules

*TIP: Any strength probiotics work but we suggest looking for capsules of at least 5 billion to yield 10 billion CFU total*

½ tsp pure vanilla extract



1 16-oz glass jar with lid, sterilized



  1. To a bowl, add cashews and enough cold tap water to cover by 1 inch. Let soak at room temperature for 4 to 8 hours. Drain cashews, discarding liquid. In a blender, add cashews, filtered water, maple syrup, lemon zest, juice and cinnamon and blend until smooth. Transfer to a 16-oz jar.
  2. Open probiotic capsules and stir contents into cashew mixture. Cover jar with a clean tea towel or coffee filter and secure with a rubber band. Let ferment in a warm place away from direct sunlight for 24 to 36 hours, stirring every 12 hours.
  3. Stir in vanilla. Seal tightly with lid and refrigerate for up to 3 days.

Note: Always add the vanilla at the end as the alcohol can slow the fermentation process.


Per Serving: ½ cup

Calories: 174

Total Fat 12g

Sat. Fat: 2g

Carbs 13g

Fiber: 1g

Sugars: 5g

Protein: 5g

Sodium: 4mg

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