Ingredients
- For the base yoghurt
- 50 g cashews
- 160 g whole blanched almonds
- 250 ml water
- For the passionfruit yoghurt
- 3 passion fruits, pulp
- The base yoghurt
- For the strawberry yoghurt
- 150 g cashewsÂ
- 12 g pecans
- 250 g strawberries
- The base yoghurt
Instructions
The base yoghurt
- Place the cashews and whole blanched almonds in a large bowl, cover with cold water. Stand, covered, for 4 hours or overnight.
- Drain the nuts, rinse under cold water and drain well a second time. Blend the nuts in a high-powered blender with the water until it forms a yoghurt-like consistency.
- Store in an airtight container in the fridge for up to 1 week.Â
For the passionfruit yoghurt
Make the vegan yoghurt above, then stir in the pulp of 3 passion fruits.Â
For the strawberry yoghurt
- Make the vegan yoghurt above, using the cashews and pecans.
- Blend or process the strawberries until smooth.
- Fold the strawberry purée through yoghurt to create a swirled effect, then top with extra strawberries.Â
Notes
You can experiment with different nuts to create this yoghurt, bearing in mind the flavour of each nut. For a great savoury alternative, you can stir in the juice of 1 lemon, which goes well with salads and to top soups or curries.Â
