Vegan Banana Cashew Yogurt

Ingredients

Servings

1 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

5 g

Xanthan Gum

as needed

Agar-Agar Powder

1

Probiotic Capsule

15 mL

Maple Syrup

1

Ripe Banana

Cashew Milk

85 g

Cashew Nuts

soaked for at least 12 hours

or Almonds

480 mL

Water

1 pinch

Salt

2 g

Lecithin Powder

Optional Toppings

to taste

Fresh Blueberries

to taste

Coconut Chips

to taste

Almond Butter

Cooking Instructions

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Step 1

Blend Cashew Nuts (85 g) with Water (480 mL) , Salt (1 pinch) , and Lecithin Powder (2 g) in a blender. Strain the mixture with a few layers of cheesecloth.

Step 2

In a saucepan, dissolve Xanthan Gum (5 g) and Agar-Agar Powder (as needed) into a small quantity of milk. Then pour the rest of the milk and add the Maple Syrup (15 mL) . Bring to a gentle boil, stirring constantly until it starts to thicken.

Step 3

Let the mixture cool down to about 105 degrees F (40 degrees C) then add the Probiotic Capsule (1) and transfer into your yogurt maker for a period of 8 to 12 hours. The longer the incubation period, the tarter the taste of the yogurt.

Step 4

When done, transfer the yogurt in your fridge to chill, then blend it with a Banana (1) until smooth.

Step 5

Serve it with Fresh Blueberries (to taste) , Coconut Chips (to taste) , Almond Butter (to taste) or your preferred toppings.