Homemade non-dairy strawberry “yogurt” anyone?
I bought some fresh strawberries at the Farmer’s Market and decided to give making “yogurt” a try. So thrilled with how it turned out so thought I would share….
Cashews are the secret ingredient to this creamy concoction. Serve plain, or with your favorite granola and sliced strawberries. Great for breakfast or anytime you need a nutritious pick-me-up!
Kerry’s Strawberry “Yogurt”
Yields: 1 to 1 1/2 cups ( approximately 2 servings)
Ingredients:
1 1/2 cups fresh strawberries, hulled (I used 12)
1/2 cup soaked raw cashews (see notes below)
Juice of 1 squeezed lemon
Directions:
Put all the ingredients in a blender and process on medium speed until smooth. Chill in the refrigerator. Serve with sliced strawberries if desired.
Store in a sealed container in the refrigerator. Will keep for about 3 days – if it lasts that long.
Two Notes:
There is no sugar added in this recipe. Depending upon the ripeness of your strawberries and how much juice you get out of your lemon will determine the sweetness/tartness of your “yogurt”.
Cover Cashews with water and leave on your counter to soak for 2-4 hours depending upon the freshness of your raw cashews.
Enjoy!
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