Non-dairy yogurt preparation involves introducing specific strains of lactobacillus bacteria into a blend of soy and cashew milk. The yogurt culture then produces lactic acid which in turn thickens and acidifies the milk mixture, thus creating the tangy yogurt.

With this recipe and technique, the culturing step is bypassed and commercial lactic acid is added directly to the milk mixture, which creates a thick and tangy uncultured yogurt.

While it lacks the probiotic benefits of cultured yogurt, quick yogurt offers convenience for culinary applications. No substitutions can be made for any ingredient in this recipe since each ingredient serves a specific function. This recipe yields about 2 and ¼ cup; should more be needed, simply double the recipe.

• ½ cup (2.5 oz.) whole raw cashews (sorry, no substitutions)
• 2 cups organic plain unsweetened soymilk (sorry, no substitutions)
• 2 and ½ tsp vegan lactic acid powder* (sorry, no substitutions)

*Vegan lactic acid powder is available from

Rinse the cashews to remove any debris, drain and place them into a blender (they do not require pre-soaking). Add the soymilk and process on high speed for 2 full minutes.

Pour the mixture through a fine strainer into a small saucepan. This will capture any minute particles; a nut milk bag is not required.

Place the saucepan over medium-low heat. Stir slowly and continually until the mixture thickens and is just coming to a simmer. Do not let the mixture boil. Remove the saucepan from the heat to cool for 30 minutes. Stir occasionally while cooling to discourage a “skin” from forming on the surface.

Whisk in the lactic acid powder until blended and transfer the mixture to a sealable container. Refrigerate until thoroughly chilled and thickened. Use in your favorite recipe as needed. If the yogurt thickens excessively or becomes lumpy during refrigeration, add small amounts of soymilk while whisking vigorously until silky and smooth.

Quick Yogurt (uncultured)
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