Cashew yoghurt recipe
Sunday 12th April 2015
CASHEW YOGHURT RECIPE
If you are vegan or simply want a break from dairy then this recipe is for you. Believe it or not I have solely used cashew nuts to make this alternative yoghurt. It is deliciously creamy and sweet. I don’t tend to eat many nuts- I’m not allergic, just simply not a fan. So for me personally this is a brilliant way to get more iron, magnesium and protein into my diet. I have to admit I was quite tentative about offering it to my daughter but to my surprise she really liked it! As any parent knows a toddler trying new foods can be quite a gamble!
Inspired and adapted from 'Green Kitchen' cookbook
Ingredients:
140g (1 cup) cashews (soaked)
2 dates pitted (soaked)
1 tbsp chia seeds (preferably white) soaked in 8 tbsp/120 ml water
2 tbsp lemon juice or more to taste
120ml/ 8 tbsp water
1 tbsp maple syrup (optional)
Pinch of sea salt
Method:
Soak the
cashew nuts and dates in a bowl overnight and in a separate bowl, the chia
seeds.
Place soaked cashew nuts and dates in a high
speed blender (or in a bowl and use a hand blender). Add the chia seed (turned
into a gel) lemon juice, water, dates, salt (and maple syrup) and blend until
completely smooth.
Best served chilled and keep refrigerated.
Lasts 2-3 days.
Best served chilled and keep refrigerated.
Lasts 2-3 days.
Total time (prep and cooking): 15 minutes plus over night soaking.
Suitable for: Gluten/dairy free, vegetarian, vegan, and egg free.
Suitable for: Gluten/dairy free, vegetarian, vegan, and egg free.
Other meal ideas: Delicious served with berries, fruit purée and or granola.
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1 comments
This yoghurt sounds absolutely delicious. The lemon and maple syrup together make such a great combination, and I love that you added in some chia seeds too! I will have to try this :)
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