Homemade Instant Pot Cashew Yogurt Using the Instant Pot

Recipe from https://www.healthyalyona.com/recipe/plant-based-cashew-yogurt/

Husband-Tested in Alice’s Kitchen

Makes about 2 cups

I'm really enjoying making my own plant based yogurt.  This one takes just a few minutes of easy prep and then after spending some time in the Instant Pot, it's done!  I will say that the yogurt isn't very thick, but it's absolutely delish! You can leave it plain after it has fermented so that you can make sauces for savory dishes or you can add a Tablespoon of maple syrup and a teaspoon of vanilla to make it sweet.  We love it served with fresh fruit/berries and Homemade Coconut-Buckwheat Granola.  I love to use it when I make Homemade Breakfast Birchler or any dish requiring yogurt.

**Update Notes:  

• I've tested this cashew yogurt in my Instant Pot Mini.  Just press the yogurt button and set it for 14 hours.  I usually make 4 (pint) jars at a time in the 6-quart Duo Evo Plus.  You can make 2 (pint) jars in the Instant Pot Mini.  
• I make this yogurt once a week.  I usually buy a big container of Plain Unsweetened Kitehill Greek Style Plant Based Yogurt made with Almond Milk & Soy.  I freeze the yogurt in ice cube trays and then once the yogurt is frozen, I pop the cubes out of the trays and into an airtight glass container for storing in the freezer.  Then I thaw the cubes (4 cubes because I make 4 batches) in the fridge in advance and add them to the high speed blender, pulsing until blended in, after the cashews and water have blended to a very smooth consistency. 

1 cup raw cashews (unsoaked)

1 cup filtered water

1 pinch sea salt

1 Tablespoon plant based yogurt with live active cultures OR powder from 2 capsules of vegan probiotics (I used Plain Unsweetened Kitehill Greek Style Plant Based Yogurt made with Almond Milk & Soy.) 

(I have two Instant Pots.  One is the 6-quart Duo Evo Plus and the other is the Instant Pot Mini.  This recipe works in both.)

To have yogurt ready in the morning, begin at 5:00 p.m. the night before.  

Rinse the cashews in water and drain.  

Place the rinsed cashews in a high speed blender (Like a Vitamix.)  

Add the filtered water and salt.  

Blend at high speed until very smooth.  

Pour the mixture into a medium bowl or Mason jar. 

Add 1 Tablespoon plant based yogurt.  

Stir really well.  

Pour the mixture into a heat proof bowl or jar (Pyrex or Mason jar).  

Place the bowl/jar directly into the bottom of the Instant Pot.  (No need to add the lids to the jar(s) until after the yogurt is done.)

Do not add water to the pot.  

Place a glass lid on the Instant Pot.  (You will not be pressure cooking so no need to use the lid that came with the pot. You just want to have a lid over the pot to keep the contents at a constant temperature.  It isn’t necessary to pasteurize plant-based milk.)  

Choose Ferment setting for 14 hours at High temperature.  

The yogurt will be done fermenting by 7:00 a.m.  (If you wish your yogurt to be more tart, you can ferment for up to 16 hours.) 

Place a lid on each bowl/jar and pop them in the fridge for a couple of hours.  

Add maple syrup or jam and fresh berries to the yogurt if you wish after it’s been chilled.  

According to my calculations, one ¼-cup serving equals between 90-100 calories.