Probiotic Cashew Yoghurt

25 April 2017 by
First published: 2 May 2017

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


1 tsp Udo’s Choice Ultimate Oil Blend



Cashew nuts

Manuka honey


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

Did you enjoy this recipe? Please rate it
recipe image
Published On