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Instant Pot Cashew Yogurt {Paleo, GAPS, just 3 ingredients!}
Servings Prep Time
4-5servings 10minutes
Passive Time
2hours + 16 hours
Servings Prep Time
4-5servings 10minutes
Passive Time
2hours + 16 hours
Ingredients
Instructions
  1. Place cashews and water in insert bowl of Instant Pot for 2 hours, to soak.
  2. Transfer cashews and water to blender. Blend 50 seconds on medium-high speed, until smooth, scraping sides of blender jar down once, if needed.
  3. Add yogurt starter (and optional stevia), and blend again briefly to combine, 5-10 seconds.
  4. Pour puree back into insert pot of Instant Pot.
  5. Plug in Instant Pot. Secure pot with insert inside. Cover insert with clear glass lid.
  6. Press Yogurt button. Use the up arrow button to manually select 16 hours (or up to 20 hours).
  7. Yogurt is fully cultured when beeper goes off. Eat warm, or chill first, refrigerating any leftovers.
Recipe Notes

Find dairy-free, vegan yogurt starter cultureĀ here.

  • NOTE: You don’t have to keep buying this starter!! Save 3 tablespoons from each batch to start your next batch! What a money-saver!

Find the best liquid stevia here, and my favorite powdered stevia here.

  • Optional~ If you want to sweeten your yogurt ahead of time, very subtly, stevia does a good job and keeps this treat high in protein, high in fat and but low in insulin-producing sugars. Stevia does not interfere with the culturing process. You can still drizzle a little honey or pure maple syrup over the yogurt when you’re ready to eat it, if you wish. That teeny bit of stevia is undetectable but makes the finished product perfect for our needs. I use 10-15 drops of the liquid stevia, or a couple of sprinkles of the stevia powder; stir in before culturing, so your warm, cultured yogurt is ready to eat!
  • If you prefer not to use stevia, you can leave your yogurt unsweetened; or add maple syrup or honey afterward.