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
  • 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
  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.

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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.