Fermented foods are one of the best groups of foods for overall health. Packed with beneficial gut flora they have the ability to modify your gut bacteria diversity and lower inflammation. I recommend including fermented foods daily in your diet as well as prebiotic rich foods to help support the growth of friendly bacteria. Yogurt is an easy option but if you are vegan or dairy free why not try and make your own nut yogurt. This version is rich and creamy with the addition of cashew nuts and is super easy to make.

Homemade Cashew Nut Yogurt

Difficulty – Easy

Time – 15 minutes

Serves – 6


What’s good about it?

An easy homemade fermented food using cashew nuts. Cashew nuts are rich in monounsaturated fatty acids plus a smaller proportion of polyunsaturated fatty acids. They also provide plenty of copper, zinc and magnesium as well as vitamin K and calcium making them ideal for supporting healthy bones

  1. Drain and rinse the cashew nuts. Place in a high speed blender and process with the water and probiotic powder to create a thick pouring mixture.
  2. Transfer to a glass bowl, press cling film or greaseproof paper right down on top of the mixture so as to not form a crust on top and place in a warm space for 12 – 24 hours.
  3. Taste it – it should taste slightly sour like yogurt.  Place in the fridge until required. It will keep in the fridge for 4-5 days.

What’s good about it?

You can use any nut in this recipe – macadamia nuts and almonds are particularly delicious. Ideally soak your nuts in advance – this helps improve digestibility and makes them easier to blend as well.

125g / 1 cup raw cashew nuts, soaked in pure water ideally for 12 hours

300ml coconut water or water

1/2 teaspoon probiotic powder (open 2 capsules mixed strain)