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
- 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)
- 1 tsp Lemon juice (enhances tang)
- 1 tsp Jaggery powder (gur) (for a sweet version)
- 1/4 tsp Cardamom powder (elaichi) (optional, for dessert style)
- as desired Fresh fruit pieces (for garnish or flavor)
Step-by-step instructions
Step 1 · Rinse and soak cashew nuts in warm water for 2-4 hours to soften
Rinse and soak cashew nuts in warm water for 2-4 hours to soften. Drain and discard the soaking water.
Step 2 · Add soaked cashews to a mixer jar or blender
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.
Step 3 · Transfer the cashew paste to a clean bowl
Transfer the cashew paste to a clean bowl. Stir in probiotic powder or 1 tablespoon live culture dahi. Mix well.
Step 4 · Cover the bowl with a muslin cloth or lid and keep it in a warm pla...
Cover the bowl with a muslin cloth or lid and keep it in a warm place for 8-10 hours or overnight to ferment.
Step 5 · Once set
Once set, check for a mild tangy aroma. Add rock salt, lemon juice, or jaggery powder as per taste. Mix gently.
Step 6 · Chill in the refrigerator for 1-2 hours before serving
Chill in the refrigerator for 1-2 hours before serving. Garnish with cardamom powder or fresh fruit if desired.
Why this recipe 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.
A note on tradition
Cashew Yogurt is a modern adaptation rooted in Indian traditions of fermentation and dairy alternatives. Particularly favored during Navratri and other fasting periods (vrat), it aligns with sattvic diets and is often served in South Indian and Maharashtrian households. With the rise of veganism, plant-based yogurts like this have become popular across urban India. It's a versatile dish, enjoyed as a side, in curries, or as a cooling lunch on hot summer days.