Cashew Yogurt (Non-Dairy)

I am constantly searching for breakfast foods that are high in protein, low in sugar and most importantly filling. Recently I have been obsessed with probiotics, gut health and fermentation. Since dairy does not agree with me, I have been on the search for a dairy-free alternative that will keep me full and give my body the right fuel. This cashew yogurt hits everything on my checklist. It’s filling, higher in protein, low in sugar and packed with probiotics, total win!

Recipe (makes 4-5 servings)

• 1 bag of cashews (12 ounces)

• 2.5 cups water

• 1 tbsp honey

• 2 probiotic capsules

Pour cashews into a large ball jar, cover with water, close with a lid (I like the plastic ones), store in fridge and let soak for 24 hours.

After 24 hours has passed, pour into a colander and rinse with water.

Pour cashews into a blender, add 2.5 cups of water, 1 tbsp of honey, 2 probiotic capsules (empty out contents or blend the whole supplement) and blend until smooth.

Divide mixture into two ball jars, as it will rise, cover and store in a dark cabinet for 24 hours.

After 24 hours of storage, your yogurt will start to rise and will smell a little like vinegar. That is when you know it is ready to eat. Make sure you give the yogurt a good stir and then store it in the fridge until you are ready to eat it.

When you are ready to eat you can top with fruit, seeds, nut butter, just have fun with it! You may want to add a little honey as this yogurt is pretty sour but is loaded with healthy gut bacteria that will make your digestion happy. I topped this yogurt with pomegranate seeds, banana, chia seeds, and honey almond butter drizzle.

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