Summary

Ingredients

• 25 g cashew nuts or almonds
• 25 g short rain rice
• 200 g water
• 10 g sunflower oil, cold-pressed
• 20 g lemon juice
• 1 pinch (s) rock salt
• 1 teaspoon clover

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Instructions

1. Crush and mix all ingredients in a blender. Then bring the mass to the boil briefly in a saucepan to thicken the mass.
2. This yoghurt substitute can be stored in a screw-top jar in the refrigerator and processed like conventional yoghurt.