Cashew yoghurt


Total time: 8hr 30m
Preparation Time: 10m

Servings
For 4 people


Author

Lara - Vanillacrunnch


Nutritional Information

Contains 525 Kcal, 13g Protein, 38g Carbohydrates, 35g Fat


Ingredients

  • Yoghurt
  • 250 g cashew nuts
  • 3 Medjool dates, pitted
  • 3 tbsp agave syrup
  • 1 tsp vanilla paste
  • 3 tbsp lemon juice
  • 1.5 dl coconut milk
  • 1 pinch sea salt
  • Decoration
  • some peppermint leaf
  • Utensils
  • 4 jars, each approx. 150 ml

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Instructions

  • 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.
  • Tip:

    Quicker alternative: Boil the cashew nuts in water for approx. 20 mins.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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