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Vegan Cashew Yogurt

Servings 4


  • 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


  1. Soak the cashews overnight.

  2. Drain and rinse the soaked cashew.

  3. Pour all the ingredients in the blender (except the probiotics). Skip the sweetener if you prefer a plain tangy yogurt - that's my preference.

  4. Blend on high for 3 minutes until it's silky smooth and creamy.

  5. Transfer the cashew yogurt to a bowl, add the probiotic powder (discard the capsules). Mix well ( preferable with a wooden spoon)

  6. Cover with a tea towel or muslin cloth. Let it sit in a cool and dry place for at least 12 hours. 

  7. Transfer to a jar or container with a lid and place it in the fridge. Eat within 3-5 days.

  8. Enjoy it with your favorite toppings.