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Raw food Raw Food Recipes Fermented Raw Foods Cashew-Coconut Yogurt
Raw food Raw Food Recipes Fermented Raw Foods Cashew-Coconut Yogurt 
Cashew-Coconut Yogurt
Monday, 20 July 2009
Description
This yogurt is thick, tangy and creamy. Makes a GREAT tzadsiki. The probiotic liquid I use is by SCD and is called “Efficient Microbes-Original”. I got it at my local japanese market. Website www.scdworld.com on the bottle. I haven’t fermented the other ways, but according to my books, miso or rejuvelac should work.Ingredients
At a glance
Fermented Raw Foods
Makes
about 5 cups
- 3½ cup Cashews, soaked
- 1 cup young coconut meat
- 1 cup coconut water
- 1 teaspoon probiotic liquid, OR 3 TBS unpasteurized miso, OR 1 cup rejevelac
Methods/steps
- Blend all the ingredients til very smooth. If you use rejuvelac, omit the cup of coconut water.
- Pour into a bowl and cover with a towel. Place in a warm spot (in dehydrator, on top of stove, etc) for about 8 hours. When done it should be bubbly and light. Stir it up (I stir in the top which gets dry) and its ready to eat!
- You can either add fruit and sweetner to this, or use it in other ways as you would use plain yogurt or sour cream. I keep the plain batch in my fridge and use it bit by bit.
Additional Tips
source: http://goneraw.com/node/14976