By Rebecca Thiessen
Since becoming dairy-free, I have found that one of the most difficult things to substitute has been yogurt – nothing seems to be the right taste, texture and consistency. So, I created an even better alternative and I am so excited to share it with you!
It’s not exactly a yogurt since there are no cultures involved but this cashew custard is creamy and packed with nutrition (hello, healthy fats). Plus, I love that there are no fillers, additives or sugars – just real wholesome goodness.
Raw Cashew Custard
1 cup raw cashews
3/4 cup filtered water
Juice of 1/2 lemon
3 tbsp. coconut oil
4-6 dates (pitted)
2 tbsp. coconut flakes
1 tsp. cinnamon
Pinch of pink sea salt
1. Soak cashews overnight in filtered water (additional to the 3/4 cup listed above) for a minimum of 2 hours.
2. Chop dates and combine all ingredients in a high-speed blender and mix thoroughly.
3. Refrigerate for approx. 30 minutes to let the “custard” set.
*Note: Recipe serves 4. For maximum freshness, enjoy within 4 days of preparing. One of my favorite morning meals is to create a parfait – with raw cashew custard, gluten-free granola and any fruit and/or raw nut toppings.
Rebecca is an Integrative Nutrition Health Coach with a love for whole foods, nutritional healing and life. She started her blog, Blissfully Rebecca, to share her passion about nutrition and wellness, and to inspire others to embark on their own journey of healthful living. IIN inspired her to spread the word and share the goodness of whole foods.