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.
Equipment needed: high-speed blender or food processor