This recipe was a big hit at the winter markets a a few months ago! While squash is typically seen as more of a fall food, they are actually seasonal in the Mid-West in late summer (which is right around the corner!).
This is a dairy free sauce that even the dairy lovers couldn’t believe was free of dairy! However, I do provide dairy options for those who don’t have the non-dairy supplies at home.
This “sauce” could easily be made as a soup as well. You can thicken or thin the puree to your liking – just by adjusting the amount of bone broth you add to it. Try it over noodles, rice, veggies, or top with fresh basil and eat as a soup!
It doesn’t get more versatile or easy and nutrient dense! Use the link below to download the recipe!
I’ve been meaning to post this one for quite some time! I can’t tolerate cow’s milk yogurt, so about 6 years ago, I started a pursuit to find (or make) the perfect homemade dairy free yogurt! This was mostly due to the store-bought stuff costing WAY too much. And over the years, it has morphed into the recipe below. I hope you enjoy it as much as I do. Its a regular staple in our house!
The easiest way to make it is in an Instant Pot with a yogurt setting. However, if you dont have one, its still possible. Just mix up the ingredients in a large stock pot and then pour it into a container (or multiple small containers) that will fit in your crock pot. You can then add about a cup of water to the bottom of the crock pot, place the lid on and set it to the lowest setting (warm would be best) for 9-10 hrs.
One time saving trick I found was to take the Instant Pot stainless insert out and putting it directly on your stove burner to prepare the yogurt. You can also do this with the “sauté” setting on the InstaPot, but then it takes forever for your Instant Pot to cool to a temperature that will not kill those good bacteria you are trying to grow! But if its your only choice, it also works.
Ill walk you through the prep steps and tricks below, but a recipe summary can also be found at the bottom of this post.
First your going to want to soak your cashews (1 cup). I usually do this the day before or in the morning before work so I can make the yogurt overnight that evening. I have soaked them in hot water for only an hour, or 1- 2 days with cold water. Either works if you have a good blender. Be sure to use filtered water if at all possible as chlorine can inhibit the growth of the bacteria.
Strain the soaked cashews, rise them well, then place them in a blender (I’m a big Vitamix fan). The nice thing about cashews is that you don’t have to strain them with a nut milk bag, so it avoids a messy step! Add water to the blender until it reaches the 4 cup mark (with the nuts and water together). Blend on high for about 30 seconds. You can make this ahead and store in the fridge until you are ready to make the yogurt, or just have it at the ready when prepping the yogurt.
You can really use any nut, but you will have to strain the pulp out of the milk. I suppose you could use oat, rice, etc as well but I have not tried this. You might have to play around with the amount of gelatin and tapioca flour you use.
Put 3 cups of filtered water in the Instant Pot insert on your stove burner and heat to a near boil.
Sprinkle 1.5 Tbsp of a high-quality gelatin (from grass fed or pastured beef or pork) and whisk until dissolved. I love this brand Further Food (not sponsored at all, just a fan). Its women owned and the quality is top notch.
Once the gelatin is all whisked in and dissolved, pour in the homemade nut milk into the pot. Add 2 Tbsp of organic cane sugar and whisk to dissolve. You need the sugar as food for those bacteria you want to grow. You cannot make yogurt without it. During the fermentation process, it will get “eaten up” and very low levels of sugar will actually be left in the batch. Continue heating the mixture.
In a small bowl, add 1/4 cup tapioca flour and about 1/4 – 1/2 cup of water and whisk until blended. You will need this prepared BEFORE the milk mixture starts bubbling!
Watch the mixture closely, as soon as it starts bubbling, add the tapioca slurry and quickly whisk into the pot. Whisk and allow to boil for about 15 seconds. No longer. Then turn off the heat and move to a cool burner.
Allow to cool to 110 degrees or less, whisking periodically as it cools if you are able (this is optional but can make for a smoother yogurt and speeds up the cooling). Then add your yogurt starter and whisk it through. I have found that this vegan starter from Cultures For Health to make the best tasting yogurt, but I have also used high quality probiotic capsules well (make sure they don’t contain any prebiotic fibers). In a pinch I have also used 1/2 cup of store-bought plain dairy free yogurt. If using probiotic capsules, you have to experiment a little with your formula. Try adding just one capsule to start and if its not very tangy, add more on the next batch or let it go longer.
A trick is that once you have made a batch, set aside 1 cup (in the fridge) that is off limits for eating, so you can use it to start your next batch! It works great!
Place the stainless insert containing your yogurt mixture into the Instant Pot, put on the lid (vent can remain open or closed), and push the “Yogurt” button and set for 9 hours.
You can open and taste the yogurt after 9 hours and if it isnt tangy enough, put in back on for another 2-3 hours and try again.
The yogurt will be runny coming out of the Instant Pot, but will set up nicely in the fridge. Whisk and then pour the mixture into large glass mason jars (wide mouth is best), seal and place in fridge. It sets up in about 2-3 hours.
I love making parfaits with grain free granola and berries, using it as a topping, or just eating it straight up! You can of course add cinnamon or vanilla to it to flavor it, but I would recommend doing this AFTER fermentation so you dont inhibit the growth of those good guys! However you eat it, I hope you enjoy this. It might sound intimidating, but its really quite simple once you do it a few times.
Cashew Milk: * 1 cup soaked cashews * 3 cups filtered water Blend for 30 sec in high powered blender
Ingredients: * 3 cups filtered water * 1.5 Tbsp high quality gelatin * 4 cups homemade cashew milk * 2 Tbsp cane sugar * 1/4 cup tapioca flour + 1/4 – 1/2 filtered water – whisked together Whisk all dry ingredients in a separate bowl.
Directions: 1) Put 3 cups of filtered water in the InstaPot insert on your stove burner and heat to a near boil. 2) Sprinkle 1.5 Tbsp of a high quality gelatin (from grass fed or pastured beef or pork) and whisk until dissolved. 3) Once the genatin is dissolved, pour in the homemade nut milk into the pot. 4) Add 2 Tbsp of organic cane sugar and whisk all together. 5) In a small bowl, add 1/4 cup tapioca flour and about 1/4 – 1/2 cup of water and whisk until blended. You will need this prepared BEFORE the milk mixutre starts bubbling! 6) Watch the mixture closely, as soon as it starts bubbling, add the tapioca slurry and quickly whisk into the pot. Whisk and allow to boil for about 15 seconds. No longer. Then turn off the heat and move to a cool burner. 7) Allow to cool to 110 degrees or less, whisking periodically as it cools if you are able (this is optional but can make for a smoother yogurt and speeds up the cooling process). 8) Add your yogurt starter (actual starter, 1 cup from a previous batch, or 1/2 – 1 cup of store-bought yogurt. Whisk through thoroughly. 9) Place the stainless insert with the yogurt mixture into the InstaPot, put on the lid (vent can remain open or closed), and push the “Yogurt” button and set for 9 hours. 10) The yogurt will be runny coming out of the InstaPot, but will set up nicely in the fridge. Whisk and then pour the mixture into large glass mason jars, seal and place in fridge. 11) The yogurt sets up in about 2-3 hours.