Cashew yoghurt

Name: Cashew yoghurt
Prep time: 10 min
Total time: 510 min
Yield: 4
Ingredients: 3 tbsp agave syrup; 1 tsp vanilla paste; 3 Medjool dates; 1 ½ dl coconut milk; 250 g cashew nuts; some peppermint leaves; 1 pinch sea salt; 3 tbsp lemon juice

breakfast desserts

Total: 8 hr 30 min. | Active: 10 min.

vegan, lactose-free, gluten-free

461 Likes

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.

Lara - Vanillacrunnch

Ingredients

for 4 person

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

Decoration
some	peppermint leaves

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.

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