NEEDS 2 pictures Cashew Yogurt

4

YIELD

30 minutes

PREP TIME

BAKE TIME

10 hours

TOTAL TIME

Ingredients

32 oz. of homemade cashew milk using Anthony’s Goods Raw Cashews

2 T. raw honey

1 scoop Beef Gelatin (approximately 1 T.)

2 probiotic capsules with at least 50 billion live cultures

Instructions

Turn an Instapot to Sauté setting and dump all of the cashew milk into the inner bowl.
Place a thermometer into the milk and stir occasionally until the milk reaches 180 degrees Fahrenheit.
Remove the inner pot from the Instapot and turn the Instapot off.
Add the honey and beef gelatin to the hot milk. Stir until combined.
Let the milk cool to 100 degrees Fahrenheit.
Once the milk is cool, break open the 2 probiotic capsules and dump the powder into the milk mixture.
Stir the probiotic powder into the milk.
Place the inner pot back into the Instapot and place the lid on top of the Instapot.
Open the vent value and turn the Instapot on the Yogurt setting for 8 hours.
After letting the yogurt sit for 8 hours, remove the lid and inner pot.
Stir the yogurt and then cover the inner pot with plastic wrap.
Place the yogurt in the refrigerator for at least 2 hours or overnight.
Remove the bowl from the refrigerator and scoop out one serving (about 8 oz. of yogurt) and place in a bowl.
Add 1 scoop of protein powder to the yogurt and stir to combine.
Add toppings of choice to the yogurt bowl

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