I hope you are starting your weekend well. Maybe some of you are travelling since Monday is off here. We are lucky that we didn’t plan anything. My daughter sprained her left ankle so we spent a couple of hours at the hospital. I have to say that I handled it pretty well. I did not panicked and I am lucky to count on some friends who advised me on what to do. I felt so blessed that one of them even showed up at the hospital to look after my younger one.
Luckily, nothing is broken. Despite she has to wear an aircast for a week, she is in her full mobility.
|Click here for the printable recipe|
As promised to some of you, here is my coco cashew yogurt recipe. It does NOT require a yogurt maker – yeahhh. I have never been a fan of the traditional yogurts that I personally find too acidic. So when I saw the Forager® yogurts were being sold at City Market and Costco, I was very excited. However, the price and even the amount of trash we were generating cooled the excitement down. So I made it a mission to make it home. I even opted the Instant Pot Duo version for that very specific. After several trials, I came to the conclusion that I don’t like the taste when I let them yogurts ferment in the IP. They came out too acidic to my liking. I am pretty happy with this recipe I came up with and I hope you will like it too
- 200 g of natural cashew nuts
- 500 ml of coconut milk
- 1 tbsp of pure cane sugar
- ½ tsp of agar agar powder
- 2.5 g of probiotics powder
|This is the texture you should get for a thick consistency|
- Soak the cashew nuts in the water for a couple of hours or overnight, blend them with half of the coconut milk until very smooth
- Transfer the other half of the coconut milk in a saucepan and add in the agar agar powder. Turn on the heat on medium/low and continuously whisk until the agar agar powder dissolves – it should take about 3 to 5 minutes.
- Add 1 tbsp of pure cane sugar. Keep whisking until the sugar dissolves – for about 2 minutes. Turn off the heat
- Transfer the cashew/coconut mixture into the pan and combine well
- Let it set aside if needed before adding the probiotics into the mixture – make sure it’s not too hot so it doesn’t kill the probiotics, ideally at body temperature
- Scoop the mixture into the glass jars, cover and let it sit in the fridge for a couple of hours before serving.
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I hope you will give it a try. This recipe is great, especially if you are looking for a recipe that does not call for soy milk and you DO NOT HAVE a yogurt maker.
As always, please comment and share my recipe with your friends and family 😉
2. You can totally substitute the agar agar powder with 2 tsp of cornstarch, just make sure you mix it into a little bit of coconut milk before adding it into the saucepan so it doesn’t clump up
3. If the consistency is too thick, you can whisk it and the yogurts will become smoother
5. They store well in the fridge for about a week