Express Cashew Yoghurt – straight up, vanilla cream, and choc-mint.

cashew cream

It all started with the above creamy vanilla cashew ‘cream’.  Then I wanted more of a tang, so it morphed into a yoghurt situation, and then I made a choc-mint version – because everything should have a choc-mint version! If you are restricted with a dairy free diet, you will no doubt have a hyper appreciation of all things creamy and delicious. Normally, coconut milk is my go-to in these situations, but cashews make a wonderful alternative. I have added probiotics from powder in this recipe, rather than actually fermenting the cashews to make it quick and easy, but stay tuned for more dairy free ferments where I have used the traditional fermenting method. Use the yoghurt as you would any creamy or yoghurt topping – on breakfasts, pancakes, atop of curries, in Mexican fiestas, in smoothies, or just enjoyed with a handful of nuts or some seasonal fruit.

Cashews are high in magnesium, which is one of my favourite minerals as it is all about helping out muscles and nerves to relax. Magnesium also assists healthy blood pressure, and can prevent muscle cramps, headaches, migraines and PMS. Cashews have a wonderful healthy fat profile, have a lovely dose of zinc and copper, and a great, mild flavour that lend themselves to well to loads of different dishes. Because of their creaminess, they are an awesome alternative for yoghurt and cream, when you are after that sort of texture.

cashew yoghurt 3

 

Creamy Cashew Yoghurt

This is a very versatile recipe. You could use different nuts, add lime juice instead of lemon, adjust the thickness by adding more or less liquid, and if you don’t have psyllium you can use 2 tsp soaked chia seeds in its place.

1 cup raw, unsalted cashews, soaked for at least 4 hours, or overnight.

2/3 cup water (or 1/3 cup water and 1/3 cup coconut milk)

2 tbs plus 1 tsp lemon juice

2 tsp psyllium husks

1/2 tsp vanilla extract

1/2 tbs maple syrup

2-3 tsp probiotics, or 2-3 probiotic capsules pulled apart

Drain and rinse the cashews well. Then add all ingredients to a blender and blend until nice and smooth. You may have to stop and scrape down the sides a couple of times. Transfer into an airtight jar and keep in the refrigerator.

This recipe makes a very generous cups worth of creamy, delicious cashew yoghurt, or more if you add extra liquid to thin it out.

minty cashew yoghurt1

Minty Chocolate Cashew Delight

This is a little dessert on it’s own really. I have paired it with cacao nibs here, but you could use any chocolate chips that you like, or stir them through for a different texture. The addition of the olive oil gives you a lovely, silky mouth feel.

1 cup raw, unsalted cashews, soaked for at least 4 hours, or overnight.

2/3 cup water (or 1/3 cup water and 1/3 cup coconut milk)

1/2 cup fresh spinach

A small handful of mint leaves

2 tbs lemon juice

2 tsp psyllium husks

1/2 tsp vanilla extract

1/2 tbs plus 1 tsp maple syrup

1-2 tsp olive oil

1-2 drops peppermint oil

1/4 tsp spirulina (optional)

2-3 tsp probiotics, or 2-3 probiotic capsules pulled apart (optional)

After draining and rinsing the cashews, whiz it all up in the blender as above, and then decorate with cacao nibs as desired – delicious!

 

Vanilla Cream Yoghurt

A variation of this recipe has already graced my Instagram and Facebook pages.

1 cup raw, unsalted cashews, soaked for at least 4 hours, or overnight.

2/3 cup water (or 1/3 cup water and 1/3 cup coconut milk)

2 tbs lemon juice

1/3 of a scraped vanilla bean, or 1 tsp vanilla extract

1/2 tbs maple syrup

1/4 tsp ground cinnamon

2-3 tsp probiotics, or 2-3 capsules pulled apart

Drain and rinse the cashews. Combine all ingredients in a blender and blend until smooth and creamy.

You could also make some delicious fruit tinged versions of this – berries would be particularly delicious. Happy making! x