Vanilla bean cashew yoghurt

A divine alternative to soy and coconut yoghurt, this is your new BFF

This yoghurt is raw, gluten free and vegan. A divine alternative to soy and coconut yoghurt. I am so confident this recipe for vanilla bean cashew yoghurt will become one of your regulars. It’s just so incredibly easy to make and tastes just wonderful.

Enjoy this cashew yoghurt with everything you would usually enjoy yoghurt with. A great snack is to load up some apple slices with yoghurt and add a dusting of cinnamon. I promise you will be in snack heaven.

I also love pairing this yoghurt with my lemon and blueberry pie flavoured chia pudding.

This yoghurt recipe yields 350ml and is best eaten within a few days, if it lasts that long!

If you make this recipe, I would love your feedback, Feel free to drop a comment below or comment on my social media channels Or you can even tag me in your creations #theplantritionist¬† I would love to see what you’re all getting up to in your kitchens, so stay in touch

Talitha

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Yields1 Serving
 200 g cashews, soaked overnight
 ½ cup oat milk
 ¼ cup water
 2 tbsp fresh lemon juice
 2 probiotic powder capsules, powder only
 1 vanilla pod, scraped
 1 tbsp maple syrup
 pinch of salt
1

Soak cashews overnight then drain water.

2

Add everything except the probiotic powder to a high powered food processor or blender for several minutes until smooth - at least several minutes.

3

Open the capsules and pour the probiotic powder in and stir to combine, transfer to a glass jar with a lid and store in the fridge. Best eaten within 5 days. Makes 350ml.

 

Ingredients

 200 g cashews, soaked overnight
 ½ cup oat milk
 ¼ cup water
 2 tbsp fresh lemon juice
 2 probiotic powder capsules, powder only
 1 vanilla pod, scraped
 1 tbsp maple syrup
 pinch of salt

Directions

1

Soak cashews overnight then drain water.

2

Add everything except the probiotic powder to a high powered food processor or blender for several minutes until smooth - at least several minutes.

3

Open the capsules and pour the probiotic powder in and stir to combine, transfer to a glass jar with a lid and store in the fridge. Best eaten within 5 days. Makes 350ml.

Vanilla bean cashew yoghurt

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