Vegan Banana Cashew Yogurt
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
Serves 4
- 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!
More Great Recipes:
Bananas|Breakfast & Brunch|Snacks|Coconut
Topics: Breakfast, Vegan Cooking, Snacks, Vegetarian Cooking
Showing out of comments
about 1 month ago hanapeter
Thank you so much for sharing this recipe! I just tried this and loved it.
I'm not necessarily a vegan, but I love raw foods and raw desserts, and I love recipes with just healthy ingredients. Before I started making this yogurt, my yogurt of choice used to be Greek yogurt. As for the calories, I think this one will come to be less, since the only high-calorie food in there is banana, which is about 105 calories (http://www.fitwirr.com...)
about 1 year ago ReeceAmy
Gena - this is so yummy!!!!
over 1 year ago Brooke Spillman
Is this really a yogurt?
over 1 year ago cups2grams.com
If you dont know 1 tablespoon of yogurt in grams mean,you can learn from http://www.cups2grams.com... you for recipe.
Showing 4 out of 4 comments