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    You are at:Home»Dairy-Free Recipes»Breakfast»Easy Vegan Banana Cashew Yogurt

    Easy Vegan Banana Cashew Yogurt

    42
    By Alisa Fleming on September 18, 2014 Breakfast, Cream and Butter Subs, Dairy-Free Recipes

    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.

    4.9 from 21 reviews
    Raw Banana Cashew Yogurt
     
    Print
    Prep time
    5 mins
    Total time
    5 mins
     
    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.
    Author: Gena Hamshaw
    Serves: 4 small or 2 large
    Ingredients
    • 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!)
    Instructions
    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.
    3.5.3208
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    42 Comments

    1. Pingback: How to give up dairy without feeling deprived - Sweet Success by Sara

    2. MIKE on May 27, 2018 5:51 am

      I love yogurt and I love cashews. I have a feeling I’m going to love this recipe too.

      Reply
    3. Tina thakur on May 24, 2018 2:26 am

      Hey ALISA ,

      this was easy to follow. love to make it, Thanks for sharing

      Reply
    4. Alex on May 16, 2018 10:19 am

      It looks easy to make!
      Thanks for sharing!

      Reply
    5. Paul @ 10Machines on April 23, 2018 12:40 pm

      This is a very healthy recipe. I made it for myself and going to make it every week. You did a wonderful job.

      Reply
    6. Kinjal on April 13, 2018 11:31 pm

      I gave 5/5 rating for this recipe. This is a really awesome recipe! Thanks for sharing!

      Reply
    7. Pingback: Banana Fritters Recipe (Dairy-Free & Nut-Free)

    8. Mai on March 9, 2018 2:55 am

      I gave 5/5 for ratings. This is awesome to try. Love the taste. My kids love it. Nice and simple recipe with healthy meals.

      Reply
      • Alisa Fleming on March 12, 2018 1:22 pm

        Awesome! Thanks for the feedback Mai.

        Reply
    9. Sally on February 15, 2018 11:21 pm

      Thank you so much for sharing this recipe! I just tried this and loved it.
      I’m not necessarily a vegan, but I love raw foods and raw desserts, and I love recipes with just healthy ingredients. Before I started making this yogurt, my yogurt of choice used to be Greek yogurt. As for the calories, I think this one will come to be less since the only high-calorie food in there is a banana, which is about 105 calories!

      Reply
      • Alisa Fleming on February 16, 2018 7:11 am

        So glad you enjoyed it Sally and thank you for your feedback!

        Reply
    10. Mike Rickard on February 14, 2018 5:35 pm

      I love yogurt and I love cashews. I have a feeling I’m going to love instapots too. Never knew they could do so many amazing things.

      Reply
    11. Morgan Christopher on February 10, 2018 4:45 pm

      I’m passing this on to a family member who has a number of food allergies. This looks delicious and I don’t see any food items he can’t eat. It sounds good. Frankly, I didn’t know you could make homemade yogurt that easy. There’s so much you can make with yogurt, but I wouldn’t touch the stuff they sell in most supermarkets. Will pass the recipe on and have someone make it for me before I try it.

      Reply
      • Alisa Fleming on February 10, 2018 5:13 pm

        That’s great! I hope they get the chance to enjoy it. As for the store brands of dairy-free yogurt, there are really quite a few “cleaner” brands emerging. I’ve been impressed myself lately.

        Reply
    12. Grace on September 30, 2017 8:26 pm

      Is there a substitute for coconut water?

      Reply
      • Alisa Fleming on October 15, 2017 10:20 am

        You can use your favorite milk beverage Grace.

        Reply
    13. Melanie on August 7, 2017 9:24 am

      Do you have a plain yogurt alternative? I need some to make tzatziki sauce for gyros! My hubby is terribly dairy intolerant and loves gyros! Also if you have a dairy free alternative for feta cheese that would help too.

      Reply
      • Alisa Fleming on August 7, 2017 11:00 am

        Hi Melanie, you know, most of the plain alternative recipes are in my book and not online at this time. We do have one feta recipe online though – https://www.godairyfree.org/recipes/dairy-free-almond-feta-cheese
        Also, there are tons of brands of plain yogurt that you can buy. The ones we’ve reviewed to date are in this section -> https://www.godairyfree.org/product-reviews/alternatives-other-dairy

        Reply
    14. Pingback: 20 Healthy Snack Ideas — Not Your Average

    15. Joi on February 14, 2017 6:18 am

      Alisa, this was really easy to follow. My kids totally loved it.
      Thank you.

      Reply
      • Alisa Fleming on February 15, 2017 1:27 pm

        Fantastic! And thank you for the feedback Joi.

        Reply
    16. Sarah @ cookathome.info on September 19, 2016 11:28 am

      Is there any alternative to bananas that you would recommend? My system doesn’t do so well with bananas but I’d love to have some alternative to the store-bought dairy-free yogurts if possible.

      Reply
      • Alisa Fleming on September 21, 2016 10:14 am

        I would use pumpkin puree and then sweeten to taste. Alternately, you could puree very soft dates with just enough water to make a puree and tone down the sweetness a little.

        Reply
    17. Pingback: 100+ Recipes and Tips to Satisfy Creamy Dairy-Free Cravings

    18. Sarah-Jane on October 12, 2014 2:56 pm

      Thank you for a wonderfull and healthy recipe. So easy and so good!!

      Reply
    19. Pingback: Oct. 12 – 18 | RawFoodMealPlanner.com

    20. Vegan Gal on September 22, 2014 8:44 am

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

      Reply
      • Alisa Fleming on September 22, 2014 8:54 am

        Good point! To make it instant, simply grind the cashews in the spice grinder (unsoaked) and proceed with the recipe.

        Reply
      • Jacqueline on September 24, 2017 1:18 pm

        When in a pinch for time, I soak my Cashews in boiling water for 15-20 mins. Result is pretty similar to overnight cold soaking! 🙂

        Reply
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