Homemade vegan milk / instant pot yogurt

Oat milk

https://www.loveandlemons.com/oat-milk/#wprm-recipe-container-42113

Cashew / nut

Ingredients

• 1 cup raw cashews
• 4 cups water, divided*
• 1 to 2 tablespoons maple syrup or honey or agave nectar
• 2 teaspoons vanilla extract
• Dash of sea salt
• Pinch of cinnamon (optional)

Instructions

1. Blend until smooth just cashews with 2 cups of the water

Source: https://cookieandkate.com/cashew-milk-recipe/

Hemp

Ingredients

• 4 cups filtered water
• 1/2 cup hemp hearts
• 4 Medjool dates
• 1 teaspoon vanilla extract

Instructions

1. Combine all of the ingredients in a high-powered blender and blend until the hemp hearts are completely broken down. Carefully strain the mixture through a nut-milk bag and discard the pulp. (Unless you have another brilliant idea for it!)
2. Store the resulting milk in a sealed container in the fridge for up to a week, and serve well-chilled.

Source: http://detoxinista.com/2013/05/homemade-hemp-milk/

Instant pot cashew yogurt

Ingredients

• 2 cups water
• 1 cup cashews
• 1/3 cup maple syrup + 2 cups water
• 3 tablespoons active culture dairy yogurt

Instructions

1. Blend 2 cups water and cashews in blender until smooth
2. Add all ingredients except active culture yogurt to instant pot. Set yogurt button to boil
3. Pour into small wide-mouth mason jars (3) and let cool to under 115 degrees. 
4. In a separate bowl, mix active culture yogurt and boiled cashew milk until smooth. Add equal amounts to each jar
5. Place mason jars in instant pot and fill with water to just below bottom of mason jar caps. Set on yogurt setting in instant pot for 25 hours