Creamy Strawberry Cashew Yogurt
Thick, tangy cashew yogurt blended with fresh strawberries and a hint of vanilla—simple fermented goodness for make-ahead breakfasts and snacks.
Instructions
Step 1: Quick-soak the cashews
Place cashews in a heatproof bowl and cover with freshly boiled water. Let soak for 1 hour, then drain and rinse well.
Step 2: Blend the base
Add soaked cashews to a blender with lemon juice, sea salt and water. Blend on high until completely smooth and silky.
Step 3: Inoculate with probiotics
Transfer the cashew mixture to a clean glass bowl. Open the probiotic capsules and sprinkle the contents over the mixture. Stir gently with a silicone spatula or wooden spoon (avoid metal).
Step 4: Ferment the yogurt
Cover the bowl with cheesecloth or a clean tea towel secured with a rubber band. Set in a cool, dark spot for at least 12 hours and up to 24 hours, until slightly tangy and thick.
Step 5: Blend in strawberries
Scoop the cultured cashew yogurt back into the blender. Add strawberries, vanilla extract and maple syrup. Blend until smooth and creamy.
Step 6: Chill and serve
Taste and adjust sweetness if needed. Spoon into jars, cover and refrigerate until cold. Serve with fruit, granola or nuts.
Ingredients
- 2 cups of raw cashews
- 2 tbsp of lemon juice
- ¼ tsp of sea salt
- 1 cup of water
- 2 capsules of probiotics
- 2 cups of fresh strawberries
- 1 tsp of vanilla extract
- 2 tbsp of maple syrup
Nutritional Info
per serving
- Calories:
- 331kcal
- Protein:
- 9.5g
- Carbs:
- 24g
- Fat:
- 22.1g