Recipe Image
Servings:
1
Vegan Banana Cashew Yogurt
Vegan yogurt made using cashew nuts and flavoured with bananas for a powerful and tasty plant-based breakfast!
Total Time
8hr 10min
0.0
0 Ratings
Author: The Fit Mediterranean
Servings:
1
Ingredients
•
1/2
tsp
Xanthan Gum
•
1/8
tsp
Agar-Agar Powder
•
1
Probiotic Capsule
•
1
Tbsp
Maple Syrup
•
1
Ripe
Banana
Cashew Milk
•
2/3
cup
Cashew Nuts
or Almonds
•
2
cups
Water
•
1
pinch
Salt
•
1
tsp
Lecithin Powder
Optional Toppings
•
to taste
Fresh Blueberries
•
to taste
Coconut Chips
•
to taste
Almond Butter
Cooking Instructions
1.
Blend
Cashew Nuts (2/3 cup)
with
Water (2 cups)
,
Salt (1 pinch)
, and
Lecithin Powder (1 tsp)
in a blender. Strain the mixture with a few layers of cheesecloth.
2.
In a saucepan, dissolve
Xanthan Gum (1/2 tsp)
and
Agar-Agar Powder (1/8 tsp)
into a small quantity of milk. Then pour the rest of the milk and add the
Maple Syrup (1 Tbsp)
. Bring to a gentle boil, stirring constantly until it starts to thicken.
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.
4.
When done, transfer the yogurt in your fridge to chill, then blend it with a
Banana (1)
until smooth.
5.
Serve it with
Fresh Blueberries (to taste)
,
Coconut Chips (to taste)
,
Almond Butter (to taste)
or your preferred toppings.
Nutrition Per Serving
CALORIES
668
FAT
40.1 g
PROTEIN
14.1 g
CARBS
72.0 g
