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Barb Hodgens
Barb Hodgens

Barb Hodgens loves to cook alternative, healthy whole food cooking with a focus on gut health, SCD & GAPS diets. Barbs has also been able to overcome her own gut health issues through her journey into alternative eating. Please share your ideas, comments and photos at the end of this post :)

This cashew and coconut combo is a nutritional powerhouse.

I am really excited about this homemade dairy free and vegan yogurt. It tastes amazing and is so simple to make. This recipe is guaranteed, perfect, tub set, creamy yogurt with no additional thickeners required!

Coconut & cashew yogurt is rich in unsaturated fatty acids, plant-based protein, dietary fibre and minerals; like copper, zinc and magnesium. It even delivers antioxidants and electrolytes too.

The gut loving, dietary fibre in coconut milk and cashews will nurture your gut lining, benefit digestion and aid nutrient absorption.

Coconut & cashew yogurt is a hearty option that may even help with weight loss. You should feel full for longer and less inclined to snack thanks to the protein and good fats. You also may find you only need to eat a smaller amount compared with pure coconut yogurt.

Subtly sweetened with nature’s most delicious fibre-filled fruit, the medjool date, this yogurt has a slight caramel taste that is a treat for both your taste buds and your digestion.


In traditional dairy milk yogurt, the bacteria in starter culture thrive on the sugar (lactose) content, naturally found in milk. The bacteria populating your cashew and coconut yogurt must have something to feed on to allow the culturing process to take place. One teaspoon of sugar or one tablespoon of pasteurised honey is enough to kick start fermentation. Raw honey may have an antibiotic effect and is therefore not suitable for making yogurt.

Equipment required

Luvele Vibe Blender System
Luvele Yogurt maker


Thoroughly wash or sterilise your yoghurt container and whisk with boiling water.


2 tins coconut milk
1 cup raw cashews
2 large medjool dates, chopped
1 teaspoon of white sugar or 1 tablespoon of pasteurised honey
pinch of Himalayan salt
yogurt starter culture


  1. Soak the cashews in water with a pinch of salt for 6 hours or overnight to soften.
  2. Drain and rinse the cashews.
  3. Put the cashews, coconut milk, sugar and dates into a high speed blenderand blend for 2 minutes or until smooth and creamy.
  4. Pour the mixture into your yogurt making bowl.
  5. Add the amount of yogurt starter culture specified on the packet and stir with a hand whisk to combine.
  6. Put the lid firmly on the glass yogurt jar and place into your yogurt maker. 
  7. Pour water slowly into the base. (The water must not be filled over the ‘tall line’ indicated on the inside wall of the maker). Then place the cover lid on top. 
  8. Use the digital control panel to set the temperature to 38° C, the time to 24 hours and then press ‘confirm’ to begin incubation. 
  9. When complete, the yogurt will be warm and it may have separated. Place the jar in the fridge for at least 6 hours to chill.
  10. Whisk with a spoon or a stick blender to incorporate. 
  11. Serve and enjoy.