Cashew Yogurt
Lunch • India
How to Make Cashew Yogurt (Traditional & Healthy Version)
Cashew Yogurt, known as 'Kaju Dahi' in Hindi, is a creamy, plant-based alternative to traditional dairy yogurt. Rooted in Indian culinary innovation, this yogurt is crafted by blending soaked cashew nuts into a silky paste and fermenting it for a subtle tang. With the increasing popularity of vegan and lactose-free diets in India, Cashew Yogurt has emerged as a wholesome option, retaining the richness and texture of classic dahi without dairy. Its mild, nutty taste makes it an excellent addition to lunch thalis, raitas, or as a base for fruit parfaits. Cashew Yogurt is especially popular during the summer months and during festivals like Navratri, when many people follow sattvic or vegan dietary practices. The creamy consistency and probiotics make it a favorite for both young and old, while its versatility allows for regional adaptations. Whether enhanced with a tadka of mustard seeds and curry leaves or enjoyed plain, it brings together Indian tradition and modern health-conscious choices beautifully.
Ingredients(for 1 small katori (about 150g))
- 1 cup Raw cashew nuts (kaju) (whole, unsalted)
- 1/2 to 3/4 cup Water (as needed for blending)
- 1/2 tsp Probiotic powder or live culture dahi (for fermentation)
- 1/4 tsp Rock salt (sendha namak) (for taste, especially for vrat) - optional
- 1 tsp Lemon juice (enhances tang) - optional
- 1 tsp Jaggery powder (gur) (for a sweet version) - optional
- 1/4 tsp Cardamom powder (elaichi) (optional, for dessert style) - optional
- as desired Fresh fruit pieces (for garnish or flavor) - optional
Instructions
- 1
Rinse and soak cashew nuts in warm water for 2-4 hours to soften. Drain and discard the soaking water.
5 minutes
Longer soaking makes the yogurt smoother.
- 2
Add soaked cashews to a mixer jar or blender. Pour in fresh water (start with 1/2 cup) and blend until you get a smooth, creamy paste.
5 minutes
Scrape the sides for an even blend; add more water for thinner yogurt.
- 3
Transfer the cashew paste to a clean bowl. Stir in probiotic powder or 1 tablespoon live culture dahi. Mix well.
2 minutes
Use a glass or clay handi (matka) for authentic flavor and better fermentation.
- 4
Cover the bowl with a muslin cloth or lid and keep it in a warm place for 8-10 hours or overnight to ferment.
8-10 hours
In winter, place near the stove or cover with a kitchen towel for warmth.
Why This Dish is Healthy
This Cashew Yogurt is a healthy choice for lunch due to its plant-based ingredients and probiotic content. Using cashews instead of full-fat milk reduces saturated fat intake while boosting good fats and micronutrients. This recipe is low in added sugar, free from preservatives, and customizable for various dietary needs, supporting weight management and overall wellness. Its versatility allows you to adjust flavors without compromising nutrition.
Cashew Yogurt is a nutrient-dense dish packed with healthy fats, plant-based protein, and dietary fiber. Cashews provide essential minerals like magnesium, zinc, and phosphorus, and are rich in heart-friendly monounsaturated fats. Fermentation introduces beneficial probiotics, supporting healthy digestion and gut flora. This yogurt is naturally cholesterol-free and suitable for those with lactose intolerance, making it a wholesome alternative to dairy yogurt.
Pro Tips
- 💡Use very fresh, high-quality cashews for the best flavor and smoothness.
- 💡For a thicker yogurt, reduce added water and blend until completely creamy.
- 💡Ferment longer in winter for a tangier taste or add a pinch of sugar to speed up fermentation.
Storage & Serving
Store Cashew Yogurt in an airtight container in the refrigerator for up to 3 days. Always use a clean spoon to avoid contamination. Do not freeze as it may alter the texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 110.0 kcal |
