Cashew Yogurt

July 13, 2015
raw vegan cheesecake
Kick Sugar Now!
August 17, 2015

I used to eat so much yogurt in university that my roommates told me that if I had to be a food, I’d be yogurt. Well, times have changed, but I’m really digging this raw, vegan and dairy-free yogurt recipe. I definitely recommend soaking the cashews in this recipe for about 2 hours to give the yogurt a smoother and creamier consistency. I know it’s time consuming but it does make a difference in the recipe and makes the nuts easier to digest. To save time, I recommend soaking your nuts in batches ahead of time, then adding them to mason jars and  freezing them so that you can use them at any point in time.

Cashew Yogurt
Serves 2
Equipment needed: high-speed blender or food processor
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  1. 1 cup cashews, recommended to be soaked for 2 hours
  2. 1/2 cup water
  3. Juice of half a lemon
  4. 3 tbsp coconut oil
  5. 2 tbsp raw agave
  6. 2 tbsp unsweetened shredded coconut
  7. 1 tbsp vanilla extract
  8. Pinch of sea salt
  1. You can make this recipe in your high-speed blender or food processor. Personally, I prefer using my food processor.
  2. The first step in this recipe is to soak your cashews for about 2 hours.
  3. Add all of the ingredients in your high-speed blender or food processor and blend until completely smooth. This will take some time, so be patient and blend until there are no cashew chunks.
  4. Once the yogurt is done, add it to a bowl and refrigerate for at least half an hour.
  5. When it's ready to serve, add your favourite yogurt parfait toppings - seasonal fresh fruit, granola, or whatever your heart desires!
Recipe Name
Cashew Yogurt
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Average Rating
5 Based on 1 Review(s)

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