Cultured Cook

Delicious & Healing Foods by Dr. Cook a.k.a. the Cultured Cook

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World's Easiest Vegan Yogurt

Vegan Yogurt with Cherries and Pomegranate

One day while I was busy straining whey from a batch of homemade dairy-free yogurt, and waiting for what seemed like way too much time, I said to myself “there must be a better way.”  I knew that yogurt had been made this way for hundreds, or perhaps thousands, of years, but that was when yogurt was made from cow’s, goat’s or camel’s milk.  With the substitution of cashews in place of milk, I set to work to find a better, no muss and no-fuss method for making dairy-free yogurt. 

Realizing that the culturing time can only be sped up so much (after all, the little beneficial bacteria need time to work their magic), I figured that the best way to improve yogurt-making was to remove the straining curds from whey process, which is not only time-consuming, and somewhat labor-intensive, it is also messy. I wanted a simple, delicious, and healthy recipe to share in my new book: THE CULTURED COOK: Delicious Fermented Foods with Probiotics to Knock Out Inflammation, Boost Gut Health, Lose Weight, and Extend Your Life

After a few tries, I discovered that it is possible to make delicious, cultured yogurt without all of the fuss (or mess) of straining curds from whey.  While it still takes several hours for the probiotics to proliferate, which gives yogurt its signature tangy taste, in a mere few minutes of actual prep time you can make your own yogurt. And, of course, you can set the probiotics to work while you sleep, thereby greatly reducing the seeming wait-time for your fresh-yogurt. 

Not only is this yogurt delicious, it tends to have a larger diversity of probiotic strains than commercial yogurt…and you know from the taste whether it actually contains live cultures, which is hard to know from commercial varieties that often contain many additives.

Additionally, this recipe contains all of the fiber (most unflavored yogurt contains none) and is naturally thick like Greek yogurt.  It even thickens up even more overnight, making it the perfect base for sauces, salad dressings, and marinades. 

Vegan Yogurt with Flaxseeds and Sunflower Seeds

World's Easiest Yogurt

Makes approximately 1 quart/Liter of yogurt

3 cups raw, unsalted cashews

2 cups filtered water

1 probiotic capsule or ½ teaspoon probiotic powder

In a medium-sized glass bowl with a lid, place the cashews, water, and empty the contents of the probiotic capsule.  Discard the empty capsule shell.  Stir ingredients together until combined.  Cover and let sit for 8 to 24 hours depending on how tangy you like your yogurt.  Puree the ingredients in a blender until smooth.  Return to the bowl.  Serve or refrigerated for up to four days.  Enjoy!


DR. MICHELLE SCHOFFRO COOK, PhD, DNM is a celebrity nutritionist and international best-selling and 20-time published book author whose works include:  THE CULTURED COOK: Delicious Fermented Foods with Probiotics to Knock Out Inflammation, Boost Gut Health, Lose Weight, and Extend Your Life60 Seconds to SlimThe Probiotic Promiseand Boost Your Brain Power in 60 Seconds. Her work has been featured in Woman's World, First for Women, Reader's Digest Best Health, Health, Huffington Post,, WebMD, ThriveGlobal, and Learn more about her work at and


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Meet Dr. Michelle Cook

International best-selling & 20-Time Author Dr. Michelle Schoffro CookHi, I'm Dr. Cook, the Cultured Cook. You may already be familiar with my work. I am an  international best-selling and 20-time book author whose works include: THE CULTURED COOK, 60 SECONDS TO SLIM, THE PROBIOTIC PROMISE, THE ULTIMATE PH SOLUTION.  I am a food and health blogger on, a professional recipe developer, and food photographer. My work and recipes have been featured in Woman's World, First for Women, WebMD, Reader's Digest Best Health, Prevention, Huffington Post,,, Closer Weekly, Vegetarian Times, and many other publications. I'm on a mission to help people become healthier through delicious, nutritious food.

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