Vegan Cashew Coconut Yogurt—6g protein!
Servings: 4
Vegan coconut yogurt is easier than you think and way tastier than anything from the store and also higher in protein thanks to the cashew boost. 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
