Macadamia Cashew Yogurt (Paleo, Vegan, Keto)

This Macadamia Cashew Yogurt could be the dairy free yogurt recipe you’ve been searching for. With just 2 ingredients and no fancy equipment you might be left wondering - where has this been my whole life?!
Course Condiment
Cuisine American
Keyword Macadamia Cashew Yogurt (Paleo, Vegan, Keto)
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 332kcal
Author Krystal


  • 1 cup water , plus more for soaking if you have a powerful blender you might get away with using just 1/2 or 3/4 cup water which will yield a thicker Greek style yogurt
  • 1 cup Macadamia Nuts
  • ½ cup Cashews
  • 1 Probiotic capsule
  • 1 vanilla bean


  • Soak nuts in water overnight or a minimum of 6 hours
  • Drain nuts and rinse under clean water
  • Add drained nuts & 1 cup filtered water to your blender and blend until nice and smooth with no lumps
  • Scoop yogurt out into a clean glass jar
  • Open up probiotic capsule and add its contents to blended nuts, stir with a non metal spoon to combine (metal is known to 'kill off' probiotics)
  • Cover with cheesecloth or clean paper towels secured with elastic bands
  • Place in a cool shady spot for 24 hours to ferment
  • After 24 hours taste test
  • If yogurt is nice and tangy and you’re happy with the taste it’s time to flavour it
  • Slice open the vanilla bean and scrape out the seeds / vanilla bean caviar
  • Mix the vanilla bean seeds into the yogurt
  • Cover jar with a lid and place in the fridge
  • Enjoy with Chia Seed Jam or plain


Calories: 332kcal | Carbohydrates: 9g | Protein: 5g | Fat: 32g | Saturated Fat: 5g | Sodium: 3mg | Potassium: 229mg | Fiber: 3g | Sugar: 2g | Vitamin C: 0.4mg | Calcium: 34mg | Iron: 2.3mg