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Alive Cashew Yoghurt with Fresh Fruit


yoghurt Soaking : 4-6 hours 

Preparation: 5 minutes 

Fermentation : 6-24 hours

21⁄2 cups

Anthea Amore, Organic Passion Catering

Alive Cashew Yoghurt with Fresh Fruit
If you are vegan or simply want to reduce your dairy consumption then you are going to love this recipe. It’s so simple to make and the quantity will last a few days for 1-2 people. You can use this basic recipe for sweet or savoury dishes. Cashews are jam-packed with minerals such as copper, manganese, magnesium and phosphorus. Magnesium can help minimise migraines, improve cognitive ability and assist in lowering blood pressure. Copper contains antioxidants that render free radicals harmless. Magnesium works with copper to provide bone strength, and joint flexibility. Like all nuts, cashews are a good source of protein. Just 28g of cashews contains 5.1g protein, approximately 10 per cent of the daily recommended value. That isn’t even a 1⁄4 cup! Surprisingly, raw cashews contain zero cholesterol. All but a small amount of the fat in cashews is the good kind – oleic acid – found also in cold-pressed olive oil, which is the reason both are so good for you. Don’t be over-obsessed with fats. As long as they are the healthy fats, consuming them in moderation is very beneficial! So adding this Alive cashew yoghurt to your daily diet offers a huge range of healthy benefits and tastes pretty fabulous! 


  • 2 cups raw cashews, soaked in 2 cups filtered water for 4-6 hours
  • 3 tablespoons lemon juice
  • 4 tablespoons maple (or agave*) syrup
  • 1⁄2 teaspoon quality salt
  • 1 teaspoon vanilla bean paste
  • 11⁄2 cups filtered water (unchlorinated)
  • 2 vegan probiotic capsules* (optional, if you don't want to create a live ferment)
Fruit of your choice, cereal and maple syrup, to serve * You’ll find these ingredients at your local Santos Organics store or online.


  1. Drain and rinse the soaked cashews and combine them in a blender with the lemon juice, maple syrup, salt and vanilla bean paste. (A high-speed blender is preferable to achieve a smooth finish.)
  2. Pulse to roughly chop the cashews, then slowly pour in the filtered water and blend until mixture reaches the desired consistency. (I like thick yoghurt, so add a little more filtered water for a thinner consistency.)
  3. Pour the yoghurt mixture into a glass bowl.
  4. If using the probiotics, break the capsule open and sprinkle the contents over the yoghurt mixture; stir in thoroughly with a non-metallic spoon.
  5. Cover yoghurt with a clean tea-towel and place somewhere warm.
  6. The fermentation process will take anything from 6 to 24 hours, depending on the temperature of the environment (if it’s warmer, it will take less time).
  7. The yoghurt is ready when little bubbles form and it develops a pleasant, sour, yoghurt-like flavour!
  8. Place in an airtight container in the fridge for up to 4 days.
  9. Serve with any combination of fresh fruit, stewed fruit, muesli or porridge and maple syrup, or with any dish that you would usually serve with yoghurt.

* Tip If you wish to use this yoghurt with a savoury dish, omit or reduce the maple syrup. Unchlorinated water is a must for this recipe, as the probiotics don’t like a chlorinated environment!