Cashew Yogurt

Name: Cashew Yogurt
Yield: Makes about 2 cups
Ingredients: 1 cup raw cashews, soaked overnight, drained; 1 tsp. lemon juice; ¼ tsp. kosher salt; 2 tsp. honey or agave syrup (nectar), plus more for serving; Chopped fruit and toasted nuts and/or seeds (for serving; optional)

By Andy Baraghani

August 16, 2018

Photo by Alex Lau, Food Styling by Andy Baraghani

Think of this creamy cashew yogurt as a new, flavorful vessel for your granola or fruit in the morning.

Recipe information

Yield
Makes about 2 cups

Ingredients

1 cup raw cashews, soaked overnight, drained

1 tsp. lemon juice

¼ tsp. kosher salt

2 tsp. honey or agave syrup (nectar), plus more for serving

Chopped fruit and toasted nuts and/or seeds (for serving; optional)

Preparation

Step 1
Purée cashews, lemon juice, salt, and 2 tsp. honey in a blender. With the motor running, stream in ½–⅔ cup water until smooth and the cashews are a similar texture to yogurt.
Step 2
Transfer to a medium bowl. Top with fruit and/or nuts, then drizzle with honey.
Photo by Alex Lau
Step 3
Do Ahead: Cashew yogurt can be made 1 week ahead. Cover and chill.

TagsCondiment American Turkish Middle Eastern Cashew Nut Lemon Citrus Fruit Snack Raw Dairy Free Vegetarian Vegan Gluten Free Healthyish Breakfast Bon Appétit

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