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Vegan berry yogurt made from cashew nuts

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Ingredients for 4 servings:

  • 500 ml water
  • 1 tbsp psyllium husks
  • 150 g cashew nuts
  • ½ lemon(s), the juice
  • 300 g mixed berries, frozen (preferably with sour cherries)
  • e.g. maple syrup or other sweeteners

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Vegan, soy-free, high in fiber,

First, let the berries thaw. Meanwhile, add the water and psyllium husks to a blender (a high-performance blender is best), mix on low speed for a few seconds, and let it swell for about 10 minutes. Then add the lemon juice and cashews and blend everything on high until creamy. Then add the berries and blend again on high. Sweeten to taste. It will keep in the refrigerator for about 3 days. I like to eat this yogurt substitute with muesli for breakfast, for dessert, or just as a snack. You can, of course, try other types of fruit or add fresh fruit.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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