For the dairy-intolerant, this probiotic cashew yoghurt is the perfect replacement, offering both gut-friendly nutrients and heart-boosting omega essential fatty acids. Plus it’s really satisfying to make!
Ingredients (serves 2)
140g cashew nuts, soaked overnight
A high-powered microbiotic (such as Udo’s Choice Super 8)
240ml filtered water
1 tbsp freshly squeezed lemon juice
Toppings:
1 tsp Udo’s Choice Ultimate Oil Blend
Blueberries
Raspberries
Cashew nuts
Manuka honey
Method
Place the nuts in a high-powered blender with the filtered water and blend until you get a creamy, smooth consistency. Add a few more drops of water to blend if necessary.
Transfer the mixture to a clean glass and cover with cling film, held on with a rubber band. Leave in a warm place to ferment for 24 hours. Stir in the lemon juice, then serve or keep in the fridge.
Add your toppings to serve.
Recipe courtesy of Stephanie Jeffs
