Vegan Nut-Based Yogurt

Serves: 4

  • 1/2 cup almonds
  • 1/2 cup cashews
  • 1/2 cup canned coconut milk
  • 1/2 cup coconut water
  • 1 Tbsp. lemon juice (about 1/2 lemon)
  • 1/8 tsp. vanilla extract
  1. In a high-speed blender, combine all ingredients on high and process until completely smooth.
  2. To serve, eat plain or enjoy with coconut chips, granola, fruit and nuts.
  3. Store in fridge for up to 4 days.
  • Add 1/2 cup fresh or freeze-dried strawberries for a strawberry vegan yogurt.
  • Add 1/2 cup fresh or freeze-dried blueberries for a blueberry vegan yogurt.
  • Add 1/2 cup cranberries for a cranberry vegan yogurt.
  • Add 1 Tbsp. cacao powder for a chocolate vegan yogurt.
  • Add 1 scoop of Nutiva Protein Powder for a protein-packed vegan yogurt.
  • Add 2 Tbsp. peach jam for a peach vegan yogurt.

This recipe was originally published on my Vitacost blog. Check out more recipes here

Use code: EARTHDIET at checkout on Vitacost to save 10% on your next order. 

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