June 07

Vegan Mango Cashew Yogurt

Prep Time: 5 min (+4 hours soaking) | Cook Time: 10 min (+30 min freezing) | Total Time: 15 min | Servings: 3

INGREDIENTS

  • 1 cup raw cashews, soaked for a minimum of 4 hours, washed and drained
  • 1/2 cup rice milk
  • juice of 1/2 lemon
  • 1 tbsp maple syrup
  • 1/2 ripe mango

Vegan Mango Cashew Yogurt nutrition

INSTRUCTIONS

  1. Combine all of the “yogurt” ingredients in your high-speed blender.
  2. Blend for a couple of minutes or until you get a silky rich cream. Pause as many time as is necessary to scrape down the sides and fold any remaining chunks of cashews into the cream.
  3. Transfer the “yogurt” into a jar or airtight container.
  4. Allow cooling in the fridge for 30 minutes before serving.
  5. Top with ripe mango, coconut flakes, and lemon zest.
  6. Store the “yogurt” in the fridge for up to 3 days.