Vegan Raw Cashew Yogurt
featuring:
Vanilla Rhubarb Jam
  • 3/4 C unsalted raw cashews
  • 1/2 C water
  • 1/4 tsp sea salt
  • 2 TBSP lemon juice

Blend all ingredients in a high speed blender until completely smooth. Pour mixture into a sterilized jar and fill to about 1 cm from the top. Cover the jar loosely with a lid (do not tighten). Leave at room temperature for 8-12 hours or overnight then tighten lid and transfer to fridge.

Serve yogurt with a dollop of Worthy Vanilla Rhubarb jam and slices of banana.

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