Ingredients
Equipment
Method
- Combine the fresh raw cashews and all of the measured filtered water in the covered soaking vessel. Soak for 2 hours. Keep the soaking water because it remains part of the yogurt.
- Transfer the cashews and every bit of their soaking water to the Ninja BN801 72-ounce pitcher. Blend on medium-high for about 50 seconds, scraping the sides once if needed, until uniformly smooth, pale cream, and free of visible cashew pieces or a clear water layer.
- Add the additive-free starter and blend for 5 to 10 seconds, just long enough to distribute it.
- For Luvele, transfer to its covered 2-liter glass vessel, place it in the water bath, set the starter-supported incubation temperature, and run 24 hours. For the owned Ninja Foodi FD401 alternate, follow that model's Yogurt-function setup and run the same 24-hour culturing interval. Do not pressure-cook either setup.
- When the full 24-hour cycle ends, serve warm or chill first. Refrigerate leftovers covered.
- If desired, reserve 3 tablespoons of the plain finished yogurt with a clean spoon to start the next batch in place of probiotic powder.
Notes
Full GAPS: Use after fresh cashews and new fermented foods have been introduced. This is not an Introduction Diet recipe.
Water: The primary card uses 2 1/2 cups. Use 2 cups for a very thick yogurt or 3 cups for a thinner one.
Timing: The source tested 16 to 20 hours. This 24-hour version is a GAPS-oriented adaptation for fermented nuts, not a dairy-lactose rule.
Starter: The selected starter controls the Luvele incubation temperature. Reserve 3 tablespoons from a plain batch for the next batch if desired.
Serving: Add raw honey, fresh fruit, herbs, or spices only after fermentation.
Scaling: The 2× control must double all three measured ingredients to 6 cups cashews, 5 cups water, and 1/8 teaspoon starter. Use equipment with enough working capacity and process in batches when needed.