Cashew Coconut Yogurt (Vegan + Protein)
Servings: 4
Homemade coconut yogurt is easier than you think and way tastier than anything from the store and also higher in protein. Lightly sweet, creamy, and tangy, it’s a versatile treat that's perfect for breakfast, snacks, or even as a base for fruit parfaits.
Equipment
Ingredients
- 1 cup raw cashews soaked overnight, rinsed and drained
- ½ cup coconut cream
- 1 tablespoon lemon juice
- 1 tablespoon pure maple syrup
- 1 tablespoon pure vanilla extract
- pinch sea salt, unrefined
Instructions
- Place pre-soaked cashews, coconut cream, lemon juice, maple syrup, vanilla and sea salt into a blender.
- Blend until smooth and creamy. Stop and scrape down sides as needed. If mixture is too thick, add a little coconut milk or 1-2 tablespoons of water.
- Refrigerate 1 hour before serving to chill.
Notes
- Consistency tips: If your yogurt turns out too thick, stir in a little extra coconut milk or water until it reaches your desired creaminess.
- Sweetness: Start with the suggested maple syrup, then adjust to taste. You can also experiment with agave nectar or a touch of coconut sugar.
- Storage: Store your homemade yogurt in an airtight container or mason jar in the refrigerator for up to 5-7 days. Give it a good stir before serving, as it may thicken slightly after chilling.
- Serving ideas: Perfect with fresh fruit, granola, chia seeds, or swirled with your favorite fruit compote.
Nutrition
Serving: 0.5cup, Calories: 267kcal, Carbohydrates: 14g, Protein: 6g, Fat: 21g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Sodium: 6mg, Potassium: 234mg, Fiber: 1g, Sugar: 6g, Vitamin A: 1IU, Vitamin C: 2mg, Calcium: 19mg, Iron: 2mg
