Whether you’re trying some new vegan dishes for Veganuary, or have been dedicated to the vegan cause for ages, this vegan ‘yohurt’ is a must-try!
While not technically yoghurt as we know and love it (the vegan version isn’t produced using culture), it’s still an awesome swop out and a great option for lactose-intolerant friends.
Let’s get into it:
Ingredients
- 1 cup cashews
- 160 g whole blanched almonds
- 1 cup water
Instructions
COMBINE cashews and almonds together in a bowl and cover with cold water. Stand, covered, for 4 hours or overnight.
DRAIN nuts and rinse under cold water. Drain well.
BLEND nuts in a high-powered blender with water until it forms a yoghurt-like consistency. Store in an airtight container in the fridge for up to 1 week.
FOR A PASSION FRUIT VARIATION:
MAKE the vegan yoghurt above and stir in the pulp of 3 passionfruit.
FOR A STRAWBERRY VARIATION:
MAKE the vegan yoghurt above, but instead, swop 1 cup cashews with 1 cup pecans nuts. Blend or process 250 g strawberries until smooth. Fold strawberry puree through yoghurt to create a swirled effect, then top with extra strawberries.
TEAM TIP: You can experiment with different nuts to create this yoghurt, bearing in mind the flavour of each nut. Try stir in the juice of 1 lemon for a great savoury yoghurt option to add to salads or top soups and curries.
