Vegan Yogurt


Place cashews in a bowl or large liquid measuring cup. Add cool water to cover, so that they are floating. Cover and set aside at room temperature for 4 hours or in the refrigerator overnight.

Four Hours Later (or the Next Day): Drain cashews, reserving 1 ⁄ 2 cup of the liquid.

Combine cashews, lemon juice, oil, yeast, and salt in the bowl of a small food processor. Process on high for 10 seconds, until mixed. With the motor running, slowly add the reserved liquid through the opening in the lid until the mixture is thick and creamy. (You may have to stop and scrape down the sides of the bowl once or twice.)


Transfer to a 2-cup-capacity jar with a lid. Yogurt keeps in the refrigerator for up to 1 week.

Makes 1 3 ⁄ 4 Cups


  • 1 ⁄ 2 cup canned coconut milk

  • 1 tablespoon chia seeds

  • 1 ⁄ 2 ripe banana

  • 6 raw almonds 

  • 1 tablespoon cocoa or carob powder 

From "The Reducetarian Solution: How The Surprisingly Simple Act of Reducing The Amount of Meat in Your Diet Can Transform Your Health and The Planet" edited by Brian Kateman (Penguin Random House). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.