Easy Vegan Banana Cashew Yogurt


You may recall the Raw Blueberry Cheesecake Recipe that we shared from Gena Hamshaw’s new cookbook, Choosing Raw, just recently. Well we have one more gem from this amazing new high-raw cookbook: super-easy Banana Cashew Yogurt.

Easy, Raw Banana Cashew Yogurt (no culturing required!) - dairy-free, vegan, gluten-free, soy-free recipe

Gena says:

Greek yogurt is one of the last non-vegan foods I stopped eating, and it was one of my favorites. I’ve seen all sorts of super complex recipes for fermented, homemade yogurts, but this simple recipe is my go-to.

This banana cashew yogurt calls for a probiotic powder. You don’t have to go out and purchase one to make it. If you take any kind of probiotic supplement, you can simply empty two to three capsules into the recipe and enjoy. If you don’t want to, or don’t have a probiotic powder at all, that’s fine. Just go ahead and enjoy the taste of this sweet, tangy treat.

See my other post for a few more details about Choosing Raw, or peruse this cookbook on Amazon.

Easy, Raw Banana Cashew Yogurt (no culturing required!) - dairy-free, vegan, gluten-free, soy-free recipe

Special Diet Notes: Banana Cashew Yogurt

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan, and vegetarian.

5.0 from 1 reviews
Raw Banana Cashew Yogurt
Prep time
Total time
Recipe reprinted with permission from Choosing Raw, © 2014 by Gena Hamshaw, DaCapo Lifelong. Please note that the prep time does not include soaking the cashews.
Serves: 4 small or 2 large
  • 1 cup cashews, soaked for 2 hours or more, then drained
  • 2 large bananas
  • 1 1⁄2 tablespoons freshly squeezed lemon juice
  • 2⁄3 cup coconut water (1⁄2 cup if you’re using a food processor)
  • 1 pinch sea salt
  • 1⁄2 teaspoon dairy-free probiotic powder (optional; you can simply open up a few probiotic capsules for this!)
  1. Blend all the ingredients in a high-speed blender until smooth.
  2. Alternatively, place all the ingredients, except the coconut water, in a food processor and pulse a few times to combine. Turn the motor on and drizzle in the coconut water in a thin stream. Keep processing until the mixture is very smooth.
  3. Stored in an airtight container in the fridge, the yogurt will keep for 2 days.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


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  3. Having to soak the cashews for a few hours somewhat disqualifies this recipe from being “instant”….misleading post title!

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