If you are vegan or simply want a break from eating dairy, this cashew yoghurt recipe, believe it or not, uses cashew nuts to make an alternative yoghurt. Deliciously creamy and refreshingly different, it can be eaten any time of day.
Serves 2
Ingredients:
140g cashews (soaked)
2 dates pitted (soaked)
1tbsp white chia seeds soaked in 120 ml water
2tbsp lemon juice or more to taste
120ml water
1tbsp maple syrup (optional)
Pinch of sea salt
Method:
Soak the cashew nuts and dates in a bowl overnight and, in a separate bowl, the chia seeds.
Place soaked cashew nuts and dates in a high-speed blender (or in a bowl and use a hand blender). Add the chia seeds (which will have turned into a gel), lemon juice, water, dates, salt and maple syrup, and blend until completely smooth.
Scoop into two serving bowls or glasses and then chill in the fridge for at least 30 minutes before serving.
It is best topped with fresh fruit of your choice or crunchy muesli.
Inspired and adapted from The Green Kitchen
