Cultured Key Lime Cashew Yogurt

Cultured Key Lime Cashew Yogurt Recipe excerpt from: The Nutritionist’s Kitchen
by Carly Knowles

You’ll feel like a magician after making this probiotic-rich vegan yogurt!
For something so easy, the outcome is complex and incredibly healthy, especially for your gut. Probiotics have been shown to support a healthy digestive tract while also boosting the immune system, lowering blood pressure, helping to manage anxiety, and so much more!

If you can’t find key limes at your local grocery store or farmer’s market, you can easily substitute conventional (Persian) limes.

Makes four 8 ounce jars.

  • 2 cups raw cashews, soaked for at least 1 hour or overnight
  • 1½ cups unsweetened plain cashew milk or other plant based milk
  • 5 tablespoons maple syrup
  • 2 tablespoons key lime or Persian lime zest (about 16 key limes or 3 Persian limes)
  • ½ cup fresh key lime or Persian lime juice (about 16 key limes or 3 Persian limes)
  • 3 tablespoons packed kale or spinach (fresh or frozen)
  • Probiotic capsules or powder (see note)

Drain and rinse the cashews. Place the cashews, milk, and maple syrup in a blender; blend on high until very smooth with no lumps, about 1 to 2 minutes if you’re using a
high-powered blender. If you want plain cashew yogurt, you can omit the lime and move on to the next step. Or you can substitute other fresh seasonal juice/flavors, if you prefer, such as orange or passion fruit.

Zest your limes and set the zest aside. Add the lime juice and kale or spinach (for a subtle green color) to your blender; blend on high until puréed and smooth. Pour into a large mixing bowl and add the lime zest, stirring with a rubber spatula until incorporated.

Finally, add the probiotics to the cashew blend and whisk in thoroughly. Divide the cashew yogurt evenly between four 8-ounce glass jars. Place small squares of cheesecloth or paper towel over the jars; screw on the metal jar rings or use rubber bands to secure the cheesecloth. Do not use the full lid at this point; you want some air flow into the jar.

Once all the jars are assembled, arrange them on a baking sheet and place
in the oven, with the heat off and the oven light on, near the oven light for residual low heat. Let the yogurt incubate in the oven for at least 8 hours or overnight. The longer you leave it, the tangier and thicker it becomes.

Remove the jars and the cheesecloth or paper towel, and seal the jars completely with airtight lids. Refrigerate for at least 1 hour or more until chilled and ready to serve. Yogurt will keep in the refrigerator for about 7 days. Stir each yogurt before serving—natural separation may occur after one to two days.

NOTE: There are many types of probiotics, including different bacterial strains, doses or amounts of colony forming units (CFUs), and forms. Here, you’ll want to use a total of 20 to 30 billion CFUs of a lactobacillus blend in either capsule or powder form (read the label). If you use less than this, you won’t get that tangy yogurt flavor, and the texture will be slightly looser or thinner. More, and your yogurt will become really sour and may be unappealing.

Show 217, April 1, 2017: Abby Kircher, Founder, Abby’s Better Nut Butter

Abby KircherOne of our discoveries at the recently concluded Natural Products Expo West in Anaheim was Abby’s Better Nut Butter. Nut butters are a fast-growing category within natural products. It’s a great product (only 5 ingredients and no peanuts) but, more unusually, it was started by a 15-year old entrepreneur out of Mooresville, NC.

At the young age of 15, Abby Kircher created a product unlike anything else on the market. Hungry for a healthier alternative to peanut butter but unwilling to forgo flavor and variety, she decided to fill an unmet need on her own. After experimenting with different ingredients, including a variety of nuts, like cashews and pecans, to sweet add-ins, like dates, strawberries and coconuts, she landed on a product that didn’t only taste good—it was good for her, too. This was the beginning of Abby’s Better Nut Butters, and today, two years since its official launch, her product has successfully hit the shelves—and the pantries—of the in-demand health food market.

“My goal from the very beginning was to just make the best product I could find. I wanted to create something that was natural and pure but tasted amazing. When I realized my nut butters were something special, I had my family try it—I was surprised to hear that they actually preferred it over regular peanut butter. At that moment, I knew I had a real chance to share these flavors with even more people,” Abby said.

Abby’s Better Nut Butter boasts six unique blends: Coconut Cashew; Honey Almond; Date Pecan; Bourbon Maple Walnut; Coffee Almond; and Strawberry Cashew. Abby first began selling her product at local farmer’s markets in her hometown of Charlotte, North Carolina in 2015. By late spring in 2016, her nut butters expanded into the retail space, including all Lowes Foods location in the Charlotte area and beyond. Now, the clean eating brand is entering 2017 with an agreement with another major retailer—Whole Foods, for placement in their Southeast stores.

We’ll meet founder Abby Kircher.

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