Nondairy Yogurt
A creamy, tangy cashew-based staple for Indian kitchens
Why This Recipe Works
Homemade yogurt is a foundational ritual in Indian cooking, providing a cooling counterpoint to warm spices. This cashew-based version captures that essential tangy profile and creamy texture, making it an ideal plant-based substitute for marinades, dals, and chutneys.
Instructions
Soak the cashews in a bowl of hot water for 2 hours, then drain well.
Blend the soaked cashews with the remaining hot water until completely smooth.
Transfer the cashew cream to a glass or steel container with a tight-fitting lid, then gently stir in the yogurt starter until fully combined.
Cover the container with cheesecloth only, leaving the lid aside to allow the culture to breathe, and place it in a warm, draft-free spot between 80 and 90°F.
Let the mixture culture for 12 hours until it thickens and develops a tangy aroma — an oven with the light turned on is an ideal environment for this.
Cover the container with its lid and refrigerate before using to help it set further.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store in an airtight container in the refrigerator for up to 1 week.
Can I make this ahead of time?
This yogurt requires at least 14 hours of advance preparation to soak and culture.
