Probiotic cultures are beneficial for human microbiom. Thus, we should not forget about daily consumption of fermented foods. How to do it, though if you are vegan or have an allergy to casein or dairy products? To solve this, there is vegan yoghurt you can prepare in 24 hours. The recipe is included in my book.
1 cup of soaked cashew nuts
¾ cup of water
2 spoonfuls of coconut nectar
½ teaspoonful of probiotic powder (you can empty a capsule)
1 teaspoonful of vanilla extract
juice from half a lemon or lime
1 cup of your favourite fruit
Blend all ingredients in a high-speed blender until smooth. Let the yoghurt ripen at room temperature for 24 hours and then store in the fridge. Decorate with fruits and, if need be, sweeten according to one’s taste.
TIP: Yoghurts can also be prepared from macadamia nuts or walnuts. I always recommend mixing other nuts with cashew nuts in order to obtain more creamy consistency. If you are allergic to cashew nuts, you can use almonds.