If you’ve been looking for a way to make homemade cashew yogurt in an air fryer with a proof setting, this recipe is for you. Whether you’re using a Cosori TurboBlaze, another proof-capable air fryer, or a dehydrator, you can make a thick, creamy vegan yogurt with just a few ingredients and almost no hands-on work.
FYI, this article includes Amazon affiliate links which you can use to find the products I’m talking about. When you do, I may earn a small commission from your purchase; this is a great no-cost way to support my work. Don’t worry, you never pay more because of this.
I worked with Cosori to produce the video above but they have not sponsored this blog post.
Why Make Cashew Yogurt?
Most store-bought vegan yogurts are surprisingly expensive, especially if you’re looking for one with a thick texture and minimal ingredients. This homemade cashew yogurt is made from inexpensive cashew pieces, water, and a probiotic or live-culture yogurt starter.
The result is a rich, creamy yogurt with a mild tang that’s somewhere between Greek yogurt and sour cream. It’s super thick but can easily be thinned with plant milk if you prefer a consistency closer to store-bought vegan yogurt.
Using a TurboBlaze Air Fryer or Dehydrator
The secret to reliable homemade yogurt is maintaining a warm, consistent temperature while the cultures do their work. A proof setting set to around 100-110°F (38-43°C) creates an ideal environment for fermentation.
I tested this recipe in the Cosori TurboBlaze Air Fryer (affiliate link) using the proof function, but a dehydrator works just as well. The gentle warmth encourages the probiotic cultures to multiply, transforming the cooked cashew milk into thick, tangy yogurt over the course of several hours.
Alternatively, I’ve also made yogurt in my oven with just the oven light on. I keep the oven door cracked for air flow and so it doesn’t get overly warm. Plus use a portable room thermometer to monitor it.
Surprisingly High Yield
One thing I love about this recipe is how much yogurt it produces from just one cup of cashews.
The initial blend creates roughly 544 ml of cashew milk before culturing. After fermentation, you’ll have well over 2 cups of thick yogurt. If you prefer a texture closer to store-bought vegan yogurt, simply whisk in a little extra soy milk or water after culturing, increasing the yield even further.
Compared to buying multiple small containers at the grocery store, homemade yogurt can be an economical option, especially if you enjoy it regularly.
Ways to Use Cashew Yogurt
This yogurt is incredibly versatile. Enjoy it sweet or savory in:
- With fresh berries and maple syrup
- In smoothie bowls
- As a dairy-free sour cream substitute
- In creamy salad dressings
- Mixed into dips and sauces
- As a base for vegan cheesecake fillings
Because the flavor is relatively mild, it works equally well in sweet and savory recipes.
Turn It Into Cashew Cheese
One of the most interesting things about this recipe is that it serves double duty. Reserve some of the yogurt and enjoy it as-is, then transform the rest into cultured cashew cheese by blending it with coconut oil and salt and allowing it to ferment a little longer.
The additional fermentation develops a deeper tang and creates a spreadable cheese that’s delicious on crackers, bagels, or fresh homemade bread.
Tips for Success
- Use fresh probiotic capsules or just-opened live-culture yogurt for the best fermentation.
- Allow the cooked cashew mixture to cool below 110°F before adding the cultures.
- Don’t worry if the yogurt seems extremely thick after fermenting. You can always thin it later.
- Fermentation times can vary depending on your starter culture and room conditions.
- Save a small amount of finished yogurt to culture future batches.
Homemade cashew yogurt is one of the easiest fermented vegan foods to make, and the proof setting on certain modern air fryers makes the process almost effortless. Once you try it, you may never go back to store-bought vegan yogurt.
Cultured Cashew Yogurt
This thick and creamy homemade cashew yogurt is cultured with probiotics or grocery store yogurt for a rich, tangy flavor and silky texture. It's perfect for fruit parfaits, sauces, and dairy-free sour cream. Made in the Cosori TurboBlaze Air Fryer with the PROOF setting, but you can use whatever you have to incubate.
Ingredients
- 1 cup cashew pieces (130 g)
- 1¾ cups water (400 ml)
- 2 tbsp plain live-culture yogurt OR contents of 1 probiotic capsule (50 billion CFU's)
- Additional cooled boiled water, as needed
Instructions
- Blend the cashews and water for 1 minute until completely smooth.
- Transfer to a saucepan and cook over medium heat, stirring frequently, until thickened and bubbling. The mixture should reach 165°F (74°C) and hold for 30 seconds.
- Cover and allow to cool to below 110°F (43°C).
- Stir in the yogurt or probiotic. Add a little cooled boiled water as needed to create a thick yogurt consistency.
- Transfer to a clean container and proof at 100°F (38°C) for 8–10 hours, or until lightly tangy.
- Refrigerate until chilled.
