Vegan Banana Cashew Yogurt

Ingredients

Servings

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

US / METRIC

3/4 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

soaked for at least 12 hours

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

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Step 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.

Step 2

In a saucepan, dissolve Xanthan Gum (3/4 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.

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.