Cashew yoghurt

Cashew yoghurt

Total: 8 hr 30 min. | Active: 10 min.
vegan, lactose-free, gluten-free
Nutritional value / people: 525 kcal
, Fat: 35 g
, Carbohydrate: 38 g
, Protein: 13 g

While playing around in the kitchen, I came across this refreshing cashew yoghurt by chance. It is made simply by mixing together all the ingredients. The basic recipe can be refined with fruit to make a fruit yoghurt or by adding cocoa powder to make a chocolate yoghurt. In summer, I love to combine this yoghurt with grilled pineapple and fresh mint.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


250 g cashew nuts
3 Medjool dates, pitted
3 tbsp agave syrup
3 tbsp lemon juice
1 tsp vanilla paste
1 ½ dl coconut milk
1 pinch sea salt


some peppermint leaves
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4 jars, each approx. 150 ml

How it's done

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Soak the cashew nuts in water overnight. Drain the cashew nuts, dry on kitchen paper. Place the nuts in a blender along with all the other ingredients up to and including the sea salt, blend until a very smooth yoghurt forms. Divide between the jars, chill for at least 10 mins. Serve immediately.


Garnish the yoghurt with mint prior to serving.

Good to know
Tip: Quicker alternative: Boil the cashew nuts in water for approx. 20 mins.

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