Cashew yogurt – awsome! 

Cashew-Yoghurt - delicious, vegan and glutenfree -

Yesterday morning I was experimenting to create a delicious new breakfast. The result was a Cashew- „yoghurt“. It is actually no yogurt, because I didn’t use yogurt cultures, but consistency, taste and appearance are really similar to yoghurt.

How happy I was, as something so delicious came out!! That doesn’t always work with such experiments ;-) It all started with the fact that I had soaked cashews in water the evening before. The rest came spontaneously.

And here is my recipe for the Super-yoghurt:

  • 1 cup cashews
  • 1/2 cup frozen berries
  • 1-2 dates (Medjool are the best, or other dates, best soaked 1-2 hours, so that they are easier to mix)
  • 1-2 tbsp maple syrup (or more to taste)
  • 1 tablespoon lemon juice
  • 1 tsp. Vanilla (I use powdered vanilla, but you can also take half a vanilla bean)
  • 1 tsp maca powder (this is optional for a little energy boost and does nothing for flavor or consistency)


  1. Soak Cashews overnight so that the mixer can create a creamy paste with no hard pieces.
  2. Blend soaked cashews with the frozen berries 1-2 minutes at highest speed until it forms a smooth paste.
  3. Add the remaining ingredients and mix again until it is nice and creamy.
  4. Season to taste, if something is still missing (berries, maple syrup, lemon) and that’s it!

Have a lot of fun testing and munching all the rest out of the blender!

Cheers, Steffi

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