Originally Posted by moss
i was sortof thinking that if i can make a nut milk yogurt and then strain the whey off to make nut yogurt cheese, that i might be able to get a cheesecake out of that. i havent made any dairy free yogurt yet though, i guess that's the next step. i was sort of hoping to find a recipe to save myself the experimentation time/energy/potential food waste.
Oh yeah - great idea. Here's my recipe for cashew yogurt . . perhaps that would work in a dessert. Also the book Vice Creams has great ice creams using cashews as the base. I have also been making ice cream with coconut milk with good results.
This creamy, nondairy yogurt just takes a few seconds to mix up. The incubation period is 8 to 24 hours depending how warm you keep it.
1 cup raw cashews
1 cup water
Place cashews in blender and grind to a coarse powder. Add water and blend until smooth. It should have a consistency of heavy cream. Pour mixture into a jar and place in warm location (70ºF to 100ºF). Cover with a light towel or napkin. Start checking the yogurt after 6 hours. First you should notice bubbles forming. When it has formed thick curd with a layer of liquid (whey) on the bottom, cover and transfer to refrigerator. Chill for at least one hour. When ready to eat, stir the whey and yogurt together. Add a little honey, agave nectar, maple syrup, molasses, fruit, or jam if desired. Yogurt will keep refrigerated up to a week.
Makes 2 cups
Note: Choose a place where the temperature will remain constant to incubate your yogurt. I like to fill a small cooler with warm water and place the jar in the water (make sure the water is below the level of the jar). Another good place is on top of the pilot light in a gas stove. As long as the temperature in your house is at least 70ºF, you can place the jar anywhere. Keep in mind, the lower the temperature, the longer the incubation. At 70ºF, it will take about 20 hours.