Ingredients
The following ingredients have 4 Servings
- 2 cups raw cashews
- 2 cups filtered water
- 2 probiotic capsules or 2 tbsp yogurt with live, active cultures ((I used PB8 vegetarian capsules))
Instruction
- Soak the cashews with the water for at least 30 minutes.
- Blend into a very smooth paste. Remove to an oven-safe bowl.
- Place the bowl in the microwave for 30 seconds, stir, then return and heat for 30 seconds more.
- Open the probiotic capsules and stir the powder into the cashew cream. If using yogurt starter instead, stir that in.
- Place the bowl inside the liner or inner pot of the Instant Pot.
- Put the Instant Pot lid on and press the "yogurt" button. Set the timer to 12 hours for a tangy yogurt, or 10 hours for a less tangy one.
- Once the IP beeps and the indicator shows that the yogurt is ready, remove the yogurt from the liner. Refrigerate immediately to stop the yogurt from fermenting further.
