Vegan Banana Cashew Yogurt

Vegan yogurt made using cashew nuts and flavoured with bananas for a powerful and tasty plant-based breakfast!

You know I’ve got a thing for homemade yogurts. I have made several types, from normal cow milk yogurt, to coconut yogurt to goat milk yogurt. But trying using nuts, oh well that sounded to me almost impossible until I stumbled across Nutrition Refined recipe!

I HAD TO TRY, of course, so I did. However I have made some personal adjustments to the recipe to suit better my taste.

Read up to find out how to make nut-based yogurt 🙂

Ingredients:

  • 2 – 1/2 cup cashew milk
  • 2/3 tsp xantham gum
  • 1/16 tsp agar agar
  • 1 tbsp maple syrup
  • 1 probiotic tablet
  • 1 banana

for the mylk

  • 2/3 cup cashew nuts
  • 2 cups water
  • a pinch of salt
  • 1 tsp lecithin powder

toppings (optionals)

  • blueberries
  • coconut chips
  • almond butter

In order to make cashew milk yogurt, we need of course cashew mylk. I find this recipe turns out best when using homemade one. Which is SUPER simple, don’t get scared. All you need to do is to soak the cashews (or almonds if you prefer that) for about 12h or overnight.

Then you just blend them with 2 cups of water, a pinch of salt and 1 tsp of lecithin powder into a high-speed blender. Strain the liquid using a few layers of cheesecloth and there you have made nut-based mylk.

What is the lecithin powder you might be wondering, well if you have made nut-based mylks before, you must have noticed that over time there is a separation between the liquid and the fat. Lecithin helps avoiding that, giving you a smooth and creamy mylk.

Now, moving on to making the yogurt. In a saucepan dissolve xantham gum and agar agar into a type quantity of mylk. Then pour the rest, add the sweetener and bring to a gentle boil, stirring constantly until it starts to thicken.

Let the mixture cool down to about 40 C then add the probiotic and transfer into your yogurt maker for a period of 8 to 12h. The longer the incubation period the tarter the taste of the yogurt.

When done, transfer the yogurt in your fridge to chill, then blend it with a whole ripe banana until smooth. I found that the banana does help A LOT in improving the, otherwise quite bland taste, of this vegan yogurt.

Serve it with your preferred toppings, I just added some fresh blueberries, dry coconut chips and a drizzle of almond butter!

If you made this recipe, tag me on IG @the_fit_mediterranean

Love

-Dani

About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.