Jessica in the Kitchen · by Jessica Hylton★ 5.0 (89)
Homemade Vegan Yogurt (Cultured and Creamy)
NUTRITION · PER SERVING10M COOK
CAL 15%·PRO 20%
CARBS 20G27% OF CAL
2G FIBER3G SUGAR15G OTHER
FAT 22G65% OF CAL
4G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy cultured vegan yogurt made from cashews, apple cider vinegar, and probiotics. Tastes and functions like dairy yogurt, suitable for breakfasts, dips, and cooking.
componentamerican🌀 blender🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cups cashews (soaked overnight)
- 2 teaspoons apple cider vinegar
- pinch sea salt
- 1 ½ cups clean filtered water
- 3 probiotic capsules (roughly 1.26 grams of probiotic powder, or ½ teaspoon (I used JustThrive capsules*))
At a glance
PER SERVING · TIME 10M
CAL 15%·PRO 20%
CARBS 20G27% OF CAL
2G FIBER3G SUGAR15G OTHER
FAT 22G65% OF CAL
4G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 6mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 362mg
- Calcium
- 27mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 6MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.