Photo by Alex Lau, Food Styling by Andy Baraghani
Think of this creamy cashew yogurt as a new, flavorful vessel for your granola or fruit in the morning.
Recipe information
Yield
Makes about 2 cups
Ingredients
1 cup raw cashews, soaked overnight, drained
1 tsp. lemon juice
¼ tsp. kosher salt
2 tsp. honey or agave syrup (nectar), plus more for serving
Chopped fruit and toasted nuts and/or seeds (for serving; optional)
Preparation
Step 1
Purée cashews, lemon juice, salt, and 2 tsp. honey in a blender. With the motor running, stream in ½–⅔ cup water until smooth and the cashews are a similar texture to yogurt.
Step 2
Transfer to a medium bowl. Top with fruit and/or nuts, then drizzle with honey.
Step 3
Do Ahead: Cashew yogurt can be made 1 week ahead. Cover and chill.
Recipe notes
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