Here’s a simply delightful and delightfully simple recipe for Vanilla Cashew Nut ‘Yoghurt’… (of course it’s not yoghurt at all but it is a fantastic substitute if you need to be dairy-free, and super delicious even if you don’t.
1 cup raw natural cashew nuts
1/2 cup fresh cold water
1 tsp vanilla bean paste
1. Soak cashew nuts in cold water for 4 hours (or overnight).
2. Rinse and drain the cashews and place in a blender with water and vanilla bean paste. Blend thoroughly for 1-2 minutes or until super creamy.
3. Serve as you would yoghurt with nuts, seeds and dried fruits (or muesli). Drizzle with a little maple syrup, if desired.
4. Can be stored in an airtight container in the fridge for up to 3 days.