Advertisement
Cashew Yoghurt
- Makes
1 x 500 g
jar - Difficulty
Easy
Published 2022
This is one of the most important basics in this book, and the most versatile. The neutral taste of cashews makes this yoghurt ideal as a base in many of the recipes throughout the book. It is super easy to make, and lasts for a long time, too.
Ingredients
280 g 10 oz 1¾ cups 250
Method
Start by soaking the cashew nuts for 2 hours. All you need to do is add them into a bowl and cover with water. Drain the soaked nuts and tip them into a blender. Discard the soaking water, add the fresh water and the probiotic capsule into a blender and blitz until you get a smooth texture.
If you are doing this in a high-speed blender, make sure not to overheat the mixture as this will
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe