Cashew Yoghurt

Cashew Yoghurt

This yoghurt is great for those that are dairy intolerant. Cashews are an excellent source of protein, iron, calcium and magnesium. There is a naturally occuring bacteria on the outside of the cashew which allows it to naturally ferment overnight – giving you health promoting probiotics.

Ingredients:

Raw cashews

Filtered water

How to:

In a blender, place cashews and enough water to cover and a little more. You can adjust water amount depending on how thick you’d like your yoghurt.

Blend well and leave in blender or another container overnight.

In the morning you will have some cashew yoghurt! If you live in a cool climate you’ll need to leave it a little longer – just taste it to see if it has gone sour enough yet.

You can blend dates or other fruit in as well to change the flavour. This will last a few days in the fridge.

 

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Katherine Maslen

Author

Hey, I’m Katherine Maslen, naturopath, nutritionist, host of The Shift podcast, author and renegade for health.
Since completing 2 bachelor degrees in health science over 12 years ago, I’ve been helping peeps just like you to be their best through awesome health. I’ve spent most of this time one on one in clinical practice – in the trenches with my clients to navigate them through the minefield that is imperfect health.

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