Cashew Coconut Yogurt
Servings: 4
Soaked raw cashews and coconut cream blend with lemon, maple syrup and vanilla into a thick, tangy coconut yogurt with 6g protein per serving. No fermenting and no gums, just a quick chill. Spoon it over fruit and granola.
Ingredients
- 1 cup raw cashews soaked at least 20 minutes, 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 the soaked cashews, coconut cream, lemon juice, maple syrup, vanilla and salt in a blender.
- Blend until smooth and creamy, stopping to scrape down the sides as needed. If the mixture is too thick, add a splash of coconut milk or water.
- Refrigerate until chilled, about 1 hour, before serving.
Notes
- Sweetener Swaps: Start with the 1 tablespoon maple syrup and adjust to taste. Agave nectar or a little coconut sugar also work; see more natural sweetener options.
- Make It Tangier: For a tangier yogurt, stir in more lemon juice, 1 teaspoon at a time, after blending.
- Serving Ideas: Serve with fresh fruit, granola or chia seeds, or swirl in a fruit compote.
- Storing: Store in an airtight container or jar in the fridge for 5 to 7 days. It thickens as it chills, so stir before serving, adding a splash of coconut milk if needed.
Nutrition
Serving: 0.5cups, 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
