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Author Notes: A very non-traditional approach to yogurt! This dairy-free blend mixes cashews and bananas for creamy sweetness, along with a touch of lime for tartness. It's easy to prepare and it's a perfect base for granola and fruit or muesli. —Gena Hamshaw
- 1 cup cashews, soaked overnight, rinsed, and drained
- 2 ripe bananas
- 1 tablespoon lime juice
- 2/3 cup coconut water
- 1/8 teaspoon sea salt
- Blend all ingredients in a food processor or a high speed blender till smooth, then serve. Yogurt will keep in an airtight container in the fridge for up to 2 days.
- This recipe is a Community Pick!