It’s been a while since my last blog post but I am still developing recipes and cooking up some storms. Lately, I’ve been helping some friends transition to a 100% plant-based diet. They want simple recipes with few ingredients that are tasty and really easy to prepare. With this in mind, I am starting a new series of blog posts called Back2Basics ( #back2basics) .
For most people, the most difficult thing to give up when going vegan is dairy, especially cheese. I’ve been a self-proclaimed “cheese-hater” all my life so this part was not necessarily hard for me. However, growing up in the Canary Islands, I ate Danone yogurts all the time. I especially liked their “natural” flavored yogurt which was sugar-free ( no artificial sweeteners back then), tangy and on the sour side. I am laughing as I am typing this because nowadays I run away from anything labelled “natural” or “vanilla flavoring”. We all have heard of the beaver story, right?!
The cashew yogurt recipe that I am sharing today is very close to my childhood yogurts but it’s 100% plant-based. It’s silky smooth and healthy – it’s rich in probiotics which are good for the gut, helping strengthen the immune system and lower the levels of stress hormones in the body. If you are interested in learning more about the health benefits of vegan cashew yogurt, check out iHerb.
Enjoy it with fresh or frozen fruit, cacao nibs, granola, hemp seeds… The sky is the limit. My favorite combo at the moment is organic wild blueberries, toasted coconut shreds and a generous pinch of cinnamon.
This is my go-to breakfast lately. It’s so easy to make you’ll wonder why you have been buying the expensive processed dairy-free yogurts at the store. You can make a batch on the weekend and store it in the fridge. Voila, no skipping breakfasts again! Grab and go!!
Howeveeeeer, if you have time, perhaps you want to sit down and mindfully enjoy your cashew yogurt before heading to work. Because at the end of the day, slowing down will help you enjoy life more! Again, going Back To The Basics 🙂
Vegan Cashew Yogurt
- 1 1/3 cups raw cashews
- 2/3 cup filtered water
- 2 tbsp fresh lemon juice
- 2 pitted medjool dates or alternative sweetneer optional
- 1/8 tsp sea salt
- 2 probiotic supplements
Soak the cashews overnight.
Drain and rinse the soaked cashew.
Pour all the ingredients in the blender (except the probiotics). Skip the sweetener if you prefer a plain tangy yogurt - that's my preference.
Blend on high for 3 minutes until it's silky smooth and creamy.
Transfer the cashew yogurt to a bowl, add the probiotic powder (discard the capsules). Mix well ( preferable with a wooden spoon)
Cover with a tea towel or muslin cloth. Let it sit in a cool and dry place for at least 12 hours.
Transfer to a jar or container with a lid and place it in the fridge. Eat within 3-5 days.
Enjoy it with your favorite toppings.