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.