1 Cup Soaked Cashew Nuts

3/4 Cup Water

1/2 Teaspoon Fresh Lemon Juice

1/2 Cup Coconut Milk or Water

1/2 Teaspoon Vanilla Extract

1 Teaspoon Maca Powder

1 Teaspoon Coconut Oil, if you want to stiffen it



1 Mango, pureed
Frozen Blueberry, pureed
4-6 Medjool Dates
1/2 Banana
2 Tablespoons Cacao Powder
Essential Orange Oil


Mango & Coconut Cashew Yoghurt


Soak the cashew nuts for around 4-6 hours. Drain them and rinse them with water, before adding them to your food processor or bender. Add the water, lemon juice, coconut milk and water, vanilla and maca and blend for 5-6 minutes, pausing the blender half way through scrape down the sides. 

Add a little more water or milk if the mixture is still thick or lumpy, and blend until it is completely smooth. Now add your flavours or fruits of choice to flavour your yoghurt, or leave it plain.

Place in the fridge to keep cool until you are ready to eat. Top with Qnola (ginger and beetroot go particularly well), berries, seeds and nuts.



Recipe by Danielle Copperman.