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.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegan-banana-cashew-yogurt