Ingredients
Hint:
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
kochen@bettybossi.ch
Yoghurt
Decoration
Utensils
4 jars, each approx. 150 ml
How it's done
Yoghurt
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.
Decoration
Garnish the yoghurt with mint prior to serving.
| Tip: | Quicker alternative: Boil the cashew nuts in water for approx. 20 mins. |
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