Thursday, May 16, 2013

Raspberry 'Yoghurt' or Frozen 'Yoghurt'

This delicious (and addictive) nut based fruity 'yoghurt' is thick, sweet and creamy while being wonderfully healthy. It's a synch to make and is a perfect dessert- or makes a lovely addition to cereal, as a flavoured cream accompaniment to desserts or frozen for a non dairy frozen yoghurt!

This raw vegan 'yoghurt' is the texture of traditional thick yoghurt but can be thinned out to your liking- and as a bonus it has no added sugar or iffy additives/flavours to worry about. I know you'll love this one too- just try it and see!

Raspberry 'Yoghurt' or Frozen 'Yoghurt'
Makes 1 large or 2 small serves
1 cup raspberries (frozen or fresh)
1/2 cup raw cashew nuts
1/2 cup water
Stevia as desired (personally I think it's delicious without but it depends if you're used to eating sugar)
  • Soak cashews overnight
  • Thaw raspberries
  • Blend well- this will take longer than you think if you don't have a high-speed blender
  • When smooth pour into a nice glass/bowl
  • Leave to set in the fridge for at least an hour (less and it will still taste divine but not be as firm) OR freeze
  • Enjoy! as is or frozen
  • Keeps well in the fridge for 3 days (well, that's how long it lasted me)
I hope you enjoy this yoghurt substitute, it's really hit the spot for me without being too rich and sweet like some of the vegan yoghurts on the market at the moment (not that I don't love coyo, it just gets so strong!)

Submitted to Healthy Vegan Fridays
and Raw Food Thursdays

Random fact for the day: Aussies pronounce it YO-gurt. I grew up in the UK to me it's YOG-hurt. How do you say it?

Love and Smiles,

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