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
cashews, soaked overnight, rinsed, and drained
In This Recipe
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.
Gena is a registered dietitian, recipe developer, and food blogger. She's the author of three cookbooks, including Power Plates (2017) and Food52 Vegan (2015). She enjoys cooking vegetables, making bread, and challenging herself with vegan baking projects.