Plant based nut yogurt
Equipment
- high powered blender
Ingredients
- ½ cup (75 g) cashews (the unsalted, unroasted kind)
- ½ cup (80 g) natural, raw almonds (or sub with equal quantity cashews, if preferred)
- ½ cup (125 ml) filtered water for blending
- 1 tsp (5 ml) lemon juice freshly squeezed (optional)
- ¼ tsp vanilla paste or vanilla essence (optional)
- ½ tsp lemon zest zested with a microplane (optional, add to nuts and water before blending if a smooth consistency is desired)
Instructions
- If using all cashews, place the cashews in a bowl and cover with cold water. Leave them at room temperature for 4-6 hours, or up to overnight. If using both cashews and almonds, soak the nuts separately, leaving the water-covered almonds on the counter for at least 8 hours, or overnight, as almonds need a longer soaking time.
- Drain the nuts and rinse under cold water. Slip the skins off of the almonds. Place both nuts in a small blender jar (I use the Twister jar from Blendtec, which has a 16 fl oz. (2 cups, 500 ml) capacity. Add the ½ cup (125 ml) water and blend. Add any optional flavourings (lemon juice for tang, vanilla or citrus zest) and blend again until smooth and perfectly creamy.
- Remove from the blender to a jar and store in the fridge until ready to enjoy.
Notes
This yogurt is great with fruit puree (mango with passion fruit is fantastic) or berry chia jam, fresh fruit (I like to macerate about 1 cup strawberries or blackberries with 1 tsp honey, then let rest for 20 min and serve with this yogurt), or a fruit compote, and if you desire some crunch, then granola or even some chocolate chips are a great option.
I don’t recommend freezing this nut yogurt. It can, however, be stored in the fridge for up to 3 days.