Dairy Free Cashew Yoghurt

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Components

160g cashews (soaked)
3/4 cup filtered water
1/2 tsp fresh lemon juice
125ml plant based milk (or more water)
1 tsp fresh vanilla seeds or paste, powder or extract
1 tsp maca
1 tsp coconut oil

Optional
1 Mango, pureed
Blueberries, pureed
4-6 Medjool Dates
1/2 Banana with 2 Tablespoons Cacao Powder
Rosewater
Essential Orange Oil

 

Process

1. Soak the cashew nuts for a minimum of 4 hours. Drain and rinse them with water before adding them to a high speed blender.

2. Next 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.

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danielle coppermanComment