Sweet Soul Baking

tahini cookie dough cake 🍰🍪🎉
grain & gluten free, dairy free, wholesome 💞 .

just popping on to share some real good cashew milk yogurt that I’m confident will not disappoint 🙌🏻
have you ever looked at the ingredients on a yogurt container? most contain a lengthy list of thickeners, gums and sugars. But if you find a good brand, typically plain Greek yogurt which contains real live cultured dairy and no added sugars - then consider that one!
however as you all know, some cannot tolerate dairy so this may be a better option if that’s you.
in this recipe there are 5 ingredients you’ll need: raw cashews, filtered water, arrowroot powder, a grass-fed gelatin (I used beef gelatin), and 2 probiotic capsules (must contain lactobacillus)
1. soak cashews in water overnight or soak in boiling water for 10 min until soft, then strain and place in high speed blender with 4 cups of filtered water, blend for 2 min until smooth, you may need to strain the milk using a milk bag (recommended)
2. pour 3 cups of the milk into a sterilized sauce pan/pot and keep 1 cup of the milk to the side, bring the pot to a light simmer, whisking frequently, mix in 2 tbsp of the gelatin, then whisk in 1 tbsp arrowroot powder into the 1 cup on the side, then add the arrowroot mix to the pot stirring frequently for 5 min
3. remove from heat and let milk come to 110F (use a probe), once it reaches 110 whisk in the 2 emptied capsules.
4. next is incubating, I simply covered the pot with a clean towel and left it in a warm area for 8 hours (6-24 depending how tangy you like it)
5. once done incubating, refrigerate overnight.
6. in the morning mix in whatever mix ins you like! I added real vanilla and raw 🍯
topped with ‘s granola recipe, blubs, and s/o to ‘s spoon
store in fridge for up to 6 days