This recipe is a great way to showcase your favorite summer fruits! Whip some up today and have it ready by tomorrow for breakfast, lunch or even dessert. Sweet and creamy cashews replace milk in this tangy dairy free treat!
The truth behind most store bought vegan yogurts is that they are filled with both sugar and hidden additives. Although most companies advertise their product as being free from artificial flavors and preservatives, there are some chemicals which are not required to be listed by the FDA in order to keep the company's recipe a secret. These same chemicals are usually included on the label by the term "natural flavors" (which are ironically anything but natural). No need to worry though, it is so easy to make your own vegan yogurt at home! Check out my pantry page to find the natural yogurt brands I enjoy made from only real food!
Cultured foods are a great addition to any diet due to their ability to ward off cancer, heart disease and even depression! Additionally these cultured foods are filled with good-for-your-gut bacteria which can help with digestion and absorption of nutrients in the body!
Raw Cashew Yogurt
1 1/4 cups raw cashews (150 g)
1 cup filtered water (about 225 g)
Add the cashews to a high speed blender and pulse into a fine meal. While keeping the blender going, pour in the water. Continue to blend the cashews until the mixture resembles a heavy cream. Pour the cream into a pint sized glass jar and tightly cover with a cheese cloth.
In order for your yogurt to ferment, leave it out overnight in a warm area of about 50 - 100F. I usually use my dehydrator to keep a consistent temperature. Check the yogurt in the morning and continue to let it ferment until it looks bubbly and achieves a pleasant sour taste. My yogurt usually only takes one night but depending on temperature and humidity levels, time will vary. Recipe makes about 2 cups.
2/3 cups coconut chips (large flakes)
1/2 cup raw almonds (optionally chopped)
1/2 cup raw sunflower seeds
1/3 cup raw pumpkinseeds
2 tbs chia seeds
1/3 cup vegan mini chocolate chips
1/2 tsp ground cinnamon
2 tbs dried chai tea grounds
1/2 tsp sea salt
2 tbs maple syrup
2 tbs coconut oil
Pre-heat your oven to 350F.
Add all ingredients to a large bowl and toss to combine. Next, add in the wet ingredients and continue to toss and combine.
Spread the granola out on a flat cookie sheet and roast for 15 - 18 mins, stirring every 5 mins.
Serve with homemade yogurt and fresh fruit, enjoy! Recipe makes about 2 cups.