Looking for an alternative to yogurt or Greek yogurt? This vanilla cashew yogurt hits the mark, it’s protein packed and low in sugar and it’s the perfect option for those of you out there that are dairy-free.
The most important thing with this recipe is to soak the cashews in water overnight, once that is done it only takes 5 minutes until you are in cashew yogurt heaven. This is as addicting and delicious as it looks, I kept going back for just one more bite and before I knew it somehow it suddenly disappeared. I hate it when that happens! It’s amazing mixed with fresh berries, topped with granola or of course on it’s own. Whether you are dairy-free or not, it’s definitely something that you need in your life. Let us know what you think!
Vanilla Cashew Yogurt
Prep time
Total time
Author: Good Thyme Kitchen
Serves: 1¼ Cups
Ingredients
- 1 C raw, unsalted cashews - (soaked in water for 8 hours or overnight. Discard water before using in recipe)
- 2 Tbsp fresh squeezed lemon juice
- ⅓ C cinnamon applesauce - can also use plain
- ⅓ C unsweetened cashew or almond milk
- 2 Tbsp good quality pure maple syrup
- ½ tap vanilla
- pinch of kosher salt
Instructions
- Add all ingredients to a blender. Stop and scrape down sides as you go. Blend until smooth. Store in the refrigerator in an airtight container for up to 4 days.
Good Thyme Tip - This yogurt is great over fresh fruit or anything you would normally serve with yogurt. Use additional cashew milk to thin out to desired consistency.
**Adapted from Dreena Burton at Plant-Powered Kitchen