5 Ingredients or Fewer

Vegan Banana Cashew Yogurt

October 14, 2015
Photo by James Ransom
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
Ingredients
  • 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
In This Recipe
Directions
  1. 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.

See Reviews

See what other Food52ers are saying.

  • Jessica Lioon | garlicpressjess
    Jessica Lioon | garlicpressjess
  • ReeceAmy
    ReeceAmy
  • Nicole
    Nicole
  • Edward Blocker
    Edward Blocker
Review
Gena Hamshaw is a certified nutritionist, recipe developer, and food blogger. She shares her latest culinary adventures at The Full Helping. She's the author of two cookbooks, Food52 Vegan (2015) and Choosing Raw (2014). She enjoys yoga, sweet potatoes, cashews, and things that are smothered in sauce.