Vegan Cashew Almond Yogurt

Prep Time 10 minutes
Cook Time 0 minutes
Servings 10 people

Signature Prana recipe made by none other than Stephanie Audet, a renowned vegan and raw chef.


How It's Made


  • 3 cups water
  • 1 cup raw European almonds
  • 1 cup cashews
  • ⅛ cup agave syrup
  • 1 capsule Probiotics


VARIATION: Add chopped nuts, chia seeds and dried fruit for a healthy nutritious meal!

PRESERVATION: Refrigerated the yogurt mixture will keep for 10 days.


  1. Soak nuts in separate bowl for 8 hours. Peal off the almonds skin with your fingers or with a cloth. Rince nuts and drain nuts.
  2. Add nuts to your vitamix or high efficiency blender. Add water, agave and mix until the mixture has a creamy soft texture. This step might take a few minutes.
  3. Stop the blender and add the contents of one capsule of probiotics. Mix again until probiotic mixture is well blended.
  4. Pour the yogurt mixture into glass container (mason jars) and fill it up to ¾.
  5. Let the mixture ferment in a yogurt maker for 8 hours.
If you do not have a yogurt maker, add a container with hot water into an airtight icebox/cooler. The hot water will enable the bacteria to grow and produce a thick yogurt in just about 8 hours.
Stephanie Audet
Recipe By

Stephanie Audet

As a renowned chef and vegan expert, Stéphanie Audet is dedicated to sharing her passion about the beauty of natural foods through her creations. Inspired by the healing power of food, she uses her gastronomic creativity to present her delicious and inventive food to curious and conscious eaters.