Paleo

Finally, I’ve cooked my first dairy-free yogurt drink. In general all non-dairy yogurts have much thinner consistency than dairy yogurts. Next time I will try to add guar gum or tapioca starch to make it thicker. But this one I liked so much, it is very delicious and for me was very difficult to make photos of it, because I wanted to drink yogurt immediately. For cooking you will need culinary thermometer and electrical heating pad (I bought one of about 30*40 centimeters and it worked perfect for wrapping one liter jar).

Ingredients:

• 1 can full-fat coconut milk (I use AROY-D)
• 2 cups homemade cashew milk
• 1 tbsp coconut palm sugar
• 1/4 tsp liquid vanilla stevia
• non-dairy probiotics

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If to compare the process of making milk from cashews with another kind of nuts, cashews have the least time of soaking (only 2-3 hours), so using them is the fastest way to get homemade nut milk. The time of soaking almonds, for instance, is 12 hours. Anyway all nuts have to be soaked for having the most nutritious and beneficial milk, cause their nutrients are held back by inhibitor. So as an exchange for your patience you will get milk full of proteins, minerals, vitamins and amino acids. I ordered a special nut milk bag on amazon.com that helps me to make milk with less effort, because it is very convenient for cooking and very simple for cleaning itself. One of the other advantages of using milk from cashews is that it has the biggest storage period – it can be kept in the fridge even more than 5 days, while other kind of nut milks may be kept usually only 3-4 days. As I prepared this milk for the purpose of using it for making diary-free yogurt and ice-cream, I didn’t add any sweeteners, but if you want you can mix it with liquid vanilla stevia, agave nectar, honey or whatever you like.

Ingredients:

• 1 cup raw cashews
• 4 cups still mineral water

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