Since being dairy-free, I have found that one of the most difficult things to substitute has been yogurt – nothing seems to be the right taste, texture or consistency. But I think I have created an even better alternative and I am so excited to share it with you! This cashew “yogurt” is so rich, creamy and delicious – I don’t even miss traditional dairy yogurt.

Cashew yogurt is packed with nutrition (healthy fats, protein and fibre to keep your blood sugar balanced) and I love that there are no fillers, additives or sugars – just real goodness.

This cashew yogurt recipe is simple to make and will last for up to 5 days, if you don’t eat it all before then. It’s rich, creamy and delicious. I love enjoying this recipe as a base for a morning parfait or as a nourishing afternoon snack.

RAW CASHEW YOGURT (PLANT BASED + GLUTEN FREE)

Serves 3-4. 

INGREDIENTS

  • 1 cup raw cashews
  • 3/4 cup filtered water
  • Juice of 1/2 lemon
  • 3 tablespoons coconut oil
  • 4-6 medjool dates
  • 2 tablespoons unsweetened coconut flakes
  • 1 teaspoon cinnamon
  • Pinch of pink himalayan sea salt

INSTRUCTIONS

  1. Soak the cashews overnight in filtered water (additional to the 3/4 cup listed above); or if you’re in a rush soak for at least 2 hours. 
  2. Chop the medjool dates and combine all ingredients in a high-speed blender. Blend until mixed thoroughly.
  3. Cool in the refrigerator for approximately 30 minutes.
  4. Top with your favourite healthy toppings (homemade granola, nuts + seeds, coconut flakes, berries, etc.) and enjoy!

If you try this recipe, and I think you should, I want to hear about it! Please leave a comment below and tag #blissfullyrebecca on Instagram, xx