Vegan Berry Yogurt Made from Cashew Nuts
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 ml water
- 1 tablespoon psyllium husks
- 150 g cashew nuts
- 0.5 ½ lemon (s), add the juice
- 300 g berries, mixed, frozen (preferably with sour cherries)
- maple syrup, or other sweeteners
Print Recipe
Pin Recipe Instructions
- Let the berries thaw first. Meanwhile, put the water and psyllium husks in the mixer (a high-performance mixer is best), mix on a low level for a few seconds and let soak for about 10 minutes. Then add the lemon juice and cashew nuts and mix everything on the highest level until everything has a creamy consistency. Then add the berries and mix again on the highest level. Sweeten to taste.
- Can be kept in the refrigerator for approx. 3 days.
- I prefer to eat this yogurt substitute with muesli for breakfast, for dessert or just in between meals. Of course, you can also try other types of fruit or add fresh fruit.
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