Vegan Almond and Cashew Yoghurt

Vegan Almond and Cashew Yoghurt

This recipe for cashew and almond yoghurt might be my best I’ve made in a while – it is just so awesome. So good that my boyfriend actually said that I shouldn’t share the recipe but bottle it and sell it, and he doesn’t even like yoghurt normally! It’s just so beautifully sweet and creamy, yet wonderfully light and simple. I’ve been loving it so much for breakfast, mixing a few spoonfuls of it with banana slices, frozen raspberries, raw cacao nibs and dried figs; seriously the best breakfast ever! It tastes so good mixed into smoothies too, making them extra creamy. I think you’re all going to fall so in love with this recipe! I know I for one have really missed yoghurt since giving up dairy and I really don’t like the non-dairy alternatives as they’re filled with weird sweeteners, additives and chemicals which I don’t want to put into my body – so this is so perfect for all of us! It’s so easy to make too, you really don’t have to do anything to it other than pit a few dates and put everything into a blender. I really can’t wait to hear what you guys think of this – I’ve been so excited to share it with you!

I know some people might be reading the title of this and thinking ahh there must be so many calories in that! As much as I don’t believe in calories I know some people do think about them, but you really don’t need to worry about it here as there is one cup of nuts per 3 cups of water so there’s nothing crazy going on – it’s really no different to having a spoonful of nut butter! Studies also show that eating nuts actually lowers the risk of weight gain! This is partly because they’re such a filling source of protein so they sate your hunger and therefore stop snacking, as well as filling you with energy. The protein content of almonds is particularly awesome, did you know that just a quarter of a cup gives you a whole 8 grams of protein – that’s 2 grams more than an egg! Both the almonds and cashews are also filled with the same awesome heart-healthy fats found in olive oil, which lower your cholesterol and reduce your risk of heart disease, as well as filling you with antioxidants and a whole array of important vitamins and minerals! So don’t be scared of nuts, they’re amazing!

Makes one jug – about six servings

– 1/2 a cup of almonds

– 1/2 a cup of cashews

– 2-3 cups of water

– 1 cup of medjool dates

– 1 teaspoon of cinnamon (optional)

Place the nuts into a bowl and cover them with water. Then leave them to soak for about four hours, at which point drain the water and place them into a food processor.

Blend the drained nuts with the dates, cinnamon and 2 cups of fresh water for about 10-15 minutes, this will depend on the strength of your processor but you need to blend until a totally smooth, slightly runny yoghurt forms. If for some reason it’s not turning totally smooth then try putting the whole thing into a smoothie blender and blending it with a little extra water.

Once it’s ready pour it into your bowl, top it with deliciousness and enjoy! Then put the rest of the yoghurt into an airtight container and store it in the fridge.


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  • Sonya Simone

    I looove your blog! Thank you for it all!

    • Ella Woodward

      Thank you so much Sonya! That’s so awesome to hear, I’m so glad that you love it all! :)

  • Sarah

    Definitely going to try this! Look delish…I can’t wait! :)

    • Ella Woodward

      Thank you, so glad that you love the look of it! Hope you love it :)

  • Amy

    oh wow!! I’m definitely gonna try this recipe!!! This is such a good idea! (Your boyfriend was probably right 😉 Love it!

    • Ella Woodward

      Thank you! Can’t wait to hear what you think once you try it :)

  • karenllaing

    So I liked the look of this so much I tried it today. And after cleaning my kitchen (warning go with a blender rather than food processor – mine threw a hissy fit and cup of nutty water out whilst it processed) I was surprised and pleased with the result. Really tasty. 2 year old less sure (and he’s a nut fiend). Great with bananas. Wondering if I could freeze it into mini ice pops.

    • Ella Woodward

      I’m really glad that you liked this! I totally agree that it’s amazing with bananas! I’ve been blending a few spoonfuls of it with a banana and some frozen berries the last few mornings, which tastes so good! I bet it would freeze really well into mini ice pops too – I’ll experiment and let you know :)

  • Deb

    Hi Ella! I discovered your blog just few days ago it is so great! I had been thinking of doing something similar since reading Patrick Holford’s optimum nutrition bible but always put it off because of studies etc,… so it is so great you are doing this! All the recipes look so so good and this yoghurt looks great as I can never find good dairy free alternatives like you said. I can’t wait to try it, though right now I’m working on my dissertation and have so little time to cook! Which brings me to this: have you thought about following your boyfriend’s advice and actually selling these? Sharing the recipes too but also making something like this into a business, not for personal gain necessarily, but because I think most people eat less healthily because they don’t have enough time to cook. I feel like every time I go to the supermarket, apart from salads, the choice for ready meals for one person that are full of vegetables, without too many preservatives and chemicals and vegetarian/vegan that actually taste good is so limited! Apart from innocent there hardly is any brand that does something like that and even innocent isn’t all dairy free. I have yet to find any readymade pasta dish that uses wholegrain, if they exist they are really not widely distributed. It would clearly be a huge job to do something like that but I think it would be so so great! You should think about it, even if clearly you might not want to make your life revolve around this but it just would be so great if someone did something like that if it is something you would be interested in :-)

    • Ella Woodward

      Hi! I’m so glad that you found the blog and that you love it – Patrick Holford’s book was one of the first books I read too and I love it! I really am thinking about selling products as I totally agree that the choices available are pretty bad at the moment and I’m planning on making a career centred on food, health, cooking and nutrition so we will see but it’s great to get a vote of confidence in it – thank you! :)

  • Kaki

    Yum! I am addicted! My food processor did the same thing. So I started it in the blender till more solid then transferred it back to the processor. Great recipe, thanks!

    • Ella Woodward

      Thank you so much, I’m so glad that you love this! I’m totally addicted too :)

  • Emily

    Ella, I love this recipe! It’s brilliant!

    I was just wondering though — what does your serving size look like? I ate exactly 1/2 cup of this for breakfast, and I was wondering if that is too much. I didn’t add as much water, so it probably made about 3-4 servings of 1/2 cup each.

    I know that nuts are healthy, but too many at once can be highly caloric. What would you say is a good serving size?

    • Ella Woodward

      Hi! I’m so glad that you love the recipe so much! I think the serving size really depends on the person and their lifestyle, if you’re working out etc, but I normally use about 4-5 tablespoons as a serving and then mix it with berries, banana etc. Hope that helps! :)

  • Leny

    Tried this one as well. 😀 just put it in the fridges to be indulged tomorrow for breakfast. yummiiiiie

    • Ella Woodward

      That’s awesome. Hope you loved it! :)

  • priscillamtizwa

    Looks beautifully delicious!

    • Ella Woodward

      Thank you so much! So glad that you love the look of it, it really tastes so good too :)

  • Impo

    Hey Ella, this looks absolutely amazing!

    I was wondering if the cashews can be replaceable in the recipe as I don’t have any at the moment. I do have almonds, pecans, and walnuts though!

    I just ask as cashews are usually the base for creamy foods, thanks!

    • Ella Woodward

      Hi! I’m actually really not sure to be honest, the cashews are pretty important to the flavour though so I think I’d say wait until you have some to make it! If you do experiment with the other nuts then I’d love to know how it goes! :)

  • Yen

    i have been searching for homemade yogurt for so long. I googled to find the recipes but the progress is quite long and I don’t like them. :( Luckily, I found your easy-made and healthy yogurt!!! I am so happy. :) Oh yea,all the recipes you posted are great too! I can’t wait to try them. :)

    • Ella Woodward

      Thank you so much! I’m so glad that you found my recipe and that you love it! Hope you enjoy the rest of the recipes just as much :)

  • Madeline

    This recipe has conquered my yogurt cravings Ella! Thank you so much! I wondered if you thought Almond Milk would work as a substitution for water. I know some of the added ingredients within most brands aren’t the best, but I have been concerned about my B12 levels since going Vegan (not quite ready to be on a supplement), and wanted to try fortified almond milk with this recipe. Appreciate the input- thank you!

    • Ella Woodward

      That’s awesome, I’m so happy to hear that it has conquered your cravings! As for the almond milk it would totally work, although as it’s thicker than water I think you would need a mix of the milk and water, maybe half and half. Hope that helps! :)

  • madelineareynolds

    This recipe has conquered my yogurt cravings Ella! Thank you so much! I wondered if you thought Almond Milk would work as a substitution for water. I know some of the added ingredients in most brands aren’t the best, but I have been concerned about my B12 levels since going Vegan (not quite ready to be on a supplement), and wanted to try fortified almond milk with this yogurt. Appreciate the input- Thanks!

  • Ruth

    Made this last night. Wow, absolutely gorgeous. I eat far too much natural yoghurt – this is such a great and much nicer alternative, its going to be great for breaking my natural yoghurt habit. I made it in my Vitamix but am going to get a food processor to see if there is any difference as the Vitamix did not like being left on for that long. I may try it with coconut water and some dried pineapple or mango next. Thank you Ella – your recipes are great, keep up the good work, it’s really appreciated

    • Ella Woodward

      I’m so glad that you loved it so much! I bet it would be delicious with pineapple or mango, I’ve been doing it with blueberries and banana this week, which has been so delicious! Adding coconut water is a great idea too – I’ll have to try that, thank you!

      • Ruth

        Have made this nearly every day since my last post – So So good. It doesn’t last long in our house. Have made it in food processor and vitamix. At full speed Vitamix actually works best, don’t need to wizz it for long and comes out really creamy. Love it with the banana. I have also made it with frozen raspberries. Thanks again for this one. When are you going to bring out a recipe book? I want to per-order! Having changed from a very unhealthy diet two years ago I now look to your recipes for inspiration most days.

        • ellawoodward

          I’m so glad that you’re loving this yoghurt so much! Totally agree on the banana addition, it’s so good – I need to try your frozen raspberries too, I bet that’s delicious, I’ve been doing it with frozen blueberries recently which is amazing! I’m really happy to hear that the whole site is giving you inspiration though and yes lots of plans for a cookbook, I’m hoping to do it next year, so happy to hear such enthusiasm for it – thank you! Have a wonderful weekend :)

      • Emma Jane

        Hi Ella,

        I’ve made this a few times and I love it. Only thing is, the left over that I stor in the fridge is always fizzy after a day.
        Am I doing something wrong? It’s in an airtight jar in the fridge? I don’t understand as I’m sure it never did it before, it’s just the last two times?

        Thank you in advance for your help.


        P.s. I don’t use probiotic capsules.

        • ellawoodward

          Hi Emma, I’m not too sure why this is as I have never experienced it before. Make sure you store it in an airtight container as the air may react with it to cause the fizz. Really hope you love it! Ella x

  • Rebecca Barnes

    could you tell me the rough calorie content of this? I understand you don’t tend to count calories but a rough guide is needed for my dietitian and it would be ever so helpful :) thank you!

    • ellawoodward

      I’m really sorry but I honestly have no idea, I don’t know how many calories are in anything! Maybe your dietician can work it out? Sorry I can’t help more!

  • Ester @nurturemygut

    I have been looking for recipes that are dairy free and I can’t wait to try this, I will have to modify the amount of dates though, I do not do good with too much fruit. By the way, your link on foodgawker to this recipe is not working, I had to search for it under your recipes. Thought you would like to know.
    okay, I am going to soak my cashews and almonds. will follow up to let you know how it goes.

    • ellawoodward

      Thank you so much for letting me know Ester! Hope you love the yoghurt!

  • Marlies

    I just made this and it’s delicious! Also, for those who are interested, I calculated the nutrition (with a banana instead of dates), and per serving (assuming 6 servings), it’s 127 calories :)

    • ellawoodward

      That’s awesome, I’m so glad that you loved it so much! :)

  • Judith Estrada

    Am so, so glad to find this recipe. Thank you lots for sharing with us. BTW – please be aware that figs are NOT vegan. They contain dissolved wasps. Truly. Figs cannot be pollinated without a female wasp burrowing inside and laying her eggs – unless the figs are artificially sprayed with hormones. Neither option appeals to me. :( Figs aside, the yogurt recipe is wonderful!!!

    • ellawoodward

      Oh wow that is horrible! Thank you so much for sharing that with me, I had no idea… guess I won’t be eating figs again! So glad that you loved the yoghurt though :)

    • Sam

      Before you eliminate figs from your diet; The wasps USE the figs for their own reproductive fitness and their life history evolution evolves around the fig. You may like to read the article about this phenomenon : ‘Coevolution of reproductive characteristics in 12 species of New World figs and their pollinator wasps’ from E. A. Herre, Smithsonian Tropical Research Institute, Apartado 2072, Balboa (Republic of Panama)
      This article describes for one thing how the reproduction of the wasps is dependent of figs. They cannot reproduce and live on without the decreased production of figs is negative for the species.
      So, in short, yes, wasp may die in their reproduction process (see it as this) it is a really natural phenomenon and circle of life.
      And if the chance of having a little (yes they are tiny!! ) digested bug in your fruit…I warn have the chance of swallowing insects when your breathing, in- and outdoors…so air is not vegan either 😉 furthermore the eye cannot see everything, we ‘eat’ living organisms every day without knowing it.

      So for the sake of the Fig wasp, do keep eating figs so they can reproduce!

  • Carolyn

    oooo…do you think you could freeze this? I had some today with the sweet potato brownie and it would have been amazing as ice-cream!!!Maybe with a bit of vanilla flavouring??

    • ellawoodward

      Oh yum that sounds like such a good combo with the sweet potato brownies! Um I’m not sure if freezing it would work, I think I’ll have to try it and see! Love the idea of vanilla flavouring though, sounds so delicious! :)

  • Nina

    I am so happy that I found your blog.. I recently heard that I should give up wheat, dairy, soy and sugar, but luckily someone pointed me into your direction! I’ve tried some recipes already, my latest attempt was this almond and cashew yoghurt and I just fell in love with it! Thanks so much for sharing your ideas and recipes, it encourages me to try new recipes and experiment a bit more myself!

    • ellawoodward

      I’m so glad that you found the blog too and I really hope all the recipes and helping you’re new diet, totally understand how tricky it is to give all those things up! So glad that the yoghurt was a success though and hope you continue to love the recipes!

  • Amy C

    Thank you!! Just made for my family and they loved it! Which says a lot coming from my young family, 4 boys, one girl- oldest 9, youngest 19mons. My diet has made a pretty extreme change in the past few months and your blog is amazing. I’ve made multiple things and needed to thank you! XOXO

    • ellawoodward

      I’m so happy to hear that your family all loved this, it’s always the biggest compliment when children like my recipes! So glad that the blog is helping you diet change too!

  • Matt

    While not actually a yoghurt in the absence of fermentation/probiotics and therefore not really a substitute for the benefits in yoghurt, whatever it is sounds delicious!

    Can’t wait to try it when my blender arrives.

  • Rachel

    This sounds yum! I have noticed with other vegan ‘yoghurt recipes’, there is a probiotic capsule added in and some time to let it sit and ferment some. Do you think that would also work with this recipe?

    Thanks for sharing:-)

    • ellawoodward

      Hi Rachel. Yes you can absolutely add a probiotic capsule to this, it works brilliantly!

  • Chantelle

    This tastes AMAZING! It was a little runny with 2 cup of water (weighing cups) I will probably just do it with 1 next time x

    Thanks Ella

  • Gracy

    oh my God this recipe is better than yogurt ,,,so yummy thx Ella

  • Ashley @ Blissful Basil

    Your photography is absolutely gorgeous! I just discovered your blog yesterday when Angela at Oh She Glows mentioned your Instagram account in her post. Your story is amazing and your recipes look delicious and they are SO pretty! Lovely, lovely blog!

  • Pingback: Dr T’s Vegan Fruit Yoghurt | Dr T Goes Vegan()

  • Karine Brown

    Hi Ella,
    I wish you a Happy and Healthy New Year!
    I hope you have tamed your condition and that you are as healthy as you look like on photos :) Your recipes had been our inspiration all over the Christmas holidays when we have even more time to investigate new meals… our families & relatives loved your recipes and I had to send them all your link! Happy but at the same time I was hoping to give them your cookbook for their next birthdays or Xmas ahaha now they all know you :) Among all the smoothies, dishes my husband and I cooked, we tried this yoghurt and it was instant love for us and the kids!! Thank you again for covering everything that we do miss ( although as part French I do miss a good runny camembert, so I had to indulge a bit over the holiday so as to forget about it for the rest of the year… or till summer hols ;-).
    I would like to ask you for some advice regarding making my own soya ( or else) probiotic yoghurt. I brought back my mum’s yaourtiere ( yoghurt making machine) the one she used for making our childhood’s yoghurt! It really dates from the 80s!! but all recipes in the booklet are with cow’s milk and I don’t know where to start nor what bacteria to add and where to get them…
    I might enquire at the shop as I am going to buy the psyllium husk powder to make for the first time your lovely looking bread, but I trust your food and health knowledge now so much. Thank you for inspiring me daily! Enjoy the sun! Karine x

    • ellawoodward

      Hi Karine. I’m so glad that you and your family are enjoying my recipes so much, thank you! I’ve never made probiotic yoghurt sadly but I’m going to look into it and see what I find! x

  • Karine Brown

    Thanks Ella for looking into it. I’d be so happy to have your expertise in nutrition and well… taste too :) No rush though I have your yoghurt recipe and I am going to experiment with the machine to make oat yoghurt but with a green tea ( matcha) flavour as I already make green tea ice cream (with Oatly oat cream) for my kids… I can foresee some disasters but it will be fun to find the right consistency! I really wonder if oat will work? :)) I think I should start with soya actually as I’ve never heard of oat yoghurt ahaha… Karine x

  • Claire

    Hi, I’ve just started looking through this blog. Have you tried coyo coconut milk yogurt? It says that it is vegan but not sure if it’s completely free of bad stuff

  • Elle

    This is sooo good! I was thinking of experimenting with some different flavours, maybe blending ing some fruit or adding vanilla. Any ideas on what might work well? Thanks for sharing the great recipe by the way!:-)

    • Ruth

      We eat this nearly every day – with fruit as our dessert. I add all sorts to it, satsuma or coconut works well with the banana as does Cocoa nibs. Blueberries on top are very good with it One of my all time favourite things to eat. Thanks Ella

    • ellawoodward

      Yes fruit is delicious! Berries or mango are my favourite, vanilla is also amazing!

  • Charlotte

    Wow. Just wow.
    So delicious and creamy!! It is seriously amazing! To anyone who is thinking of making this- do it. Now. And you will never regret it.
    Thankyou so much Ella! xx

    • ellawoodward

      I’m so glad that you loved this so much Charlotte! xx

  • Alison

    Wow! I made this last night for the first time and it’s very delicious! My food processor struggled a bit so I might use the blender next time but a truly amazing recipe! Thank you again Ella xx
    ps had it for dessert with the sweet potato brownies – delish!

  • Sara

    Ella, I seriously love your blog and instagram account! You share simply amazing recipes and although I haven’t tried all of them, those I have tried always were a success! Thank you so much for being such an amazing inspiration. R
    Referring to your food processor you always use: May I ask what brand you use? Because up until now I’ve always used a small food processor we have where you can process only a small amount of nuts for example. And I really wanna try this vegan nut yoghurt but I don’t know how to with this tiny food processor. We also have a blender (for smoothies) but I guess that won’t work. I guess I’ll need to buy a good food processor and I just wanted to ask you if you could share the brand :) I’m so sorry if you’ve already answered this question several times and I hope I’m not annoying you. Lots of love, keep up the amazing work, we love you!

    • ellawoodward

      Hi Sara. If you have a look in the food philosophy section there’s a link to the processor I use. :)

  • alibee

    Hi Ella,
    I made this and it is delicious, I love it. But mine is quite grainy. I don’t really mind this, its still delicious but I’m reading all the other comments now & wondering if it should be smoother. I used a 1000 watt processor for nearly 15 minutes. The nuts were soaked overnight. Any suggestions? Maybe its just the skin of the almonds – would blanched almonds work better?

    • ellawoodward

      Hi, I’m so sorry but I’m honestly not sure – mine is always totally smooth but my processor is 650 watts so a lot stronger!

  • Hannah

    Hi Ella,

    I was super excited to try out this recipe, my boyfriend is trying to lose weight, so I’ve been on the hunt for recipes that still allow him to enjoy food but lose weight!

    what cup measurements do you use? My yoghurt turned out SUPER sweet, just wondering if thats my fault and what i can do to make it less sweet…


    • ellawoodward

      The answer to that is in the philosophy section :)

  • Hayley

    I just made this and was pretty disappointed. It was runny, and much too sweet. I followed the instructions exactly. Not at all a substitute for yoghurt. I wouldn’t make this again.

    • Natassia

      Hi, I think it’s an alternative option to the real deal, and a substitute in terms of consistency. It definitely isn’t that of Greek yogurt, but if it’s too runny perhaps reduce the water added (say, one cup at a time but no more than two). I think of this recipe as something to have with some fruit and/or some granola. Also, you can reduce the number of dates (it is sweet!) but keep in mind they’re providing important texture. The second time I made this I used a banana as I didn’t have any dates — oh, my, that was a mistake. Totally weird consistency. It’s always a bummer when despite following instructions your version turns out bizarre, but I hope this helps if you want to venture it again.

  • Charlotte

    This is not yogurt. This is not a cultured food. This is not a source of probiotics. Your recipe is simply a variation of cashew cream. You should not be misleading people that this replaces either dairy or non-dairy YOGURT. I would urge you to rename this recipe and then discuss it accurately. Be Well, ++c

  • Aubrey

    Can i soak the nuts longer than the 4 hours – like 10 hours or so? i’m asking because I work all day and have a long drive. Thanks.

    • ellawoodward

      Yes that is just a minimum time, there isn’t really a maximum (within reason!) x

  • Bec – Subfood Junkies

    Hi Ella,
    Would this yoghurt contain beneficial bacteria :)

    • ellawoodward

      This wont have the same bacteria as regular yoghurt but it will have lots of other goodness from the nuts!

  • Betty

    Hi ella! Thinking of making your delicious yogurt soon but i noticed on your app you say that you can add a probiotic capsule, do you have any brands or specific products you could recommend? Thanks again for the amazing recipes your sharing with us every week- everything is so delicious! x

  • Natassia

    This recipe is fantastic; it has really revolutionized my breakfast options! I love that the consistency of a yogurt can be reproduced with soaked nuts and dates (it’s like dessert!). Whether it’s a yogurt substitute, a cream — call it whatever — it’s the perfect alternative for me. Thanks so much for sharing, it’s awesome.

    • ellawoodward

      I am so pleased you like it and thank you for sharing your tips with other people too! x

  • Laura

    This is perfect for breakfast with nuts, banana or strawberries topped with chia seeds!

  • Fiona O’Brien

    would it be acceptable to use a cup of almonds instead of 1/2 cashews, 1/2 almonds? i am finding them so expensive where i am at :(

  • Marjorie

    Why are you calling this yogurt??? It is sweetened cashew cream. You are not fermenting. Very misleading. Definitely not wanting to run out and purchase books from someone comfortable with such mislabeling of foods.

  • ellawoodward

    Sorry you feel that way – I make it and use it as a yoghurt substitute but if you don’t wish to use it that way then there are plenty of other recipes to try

    • Marjorie

      Then perhaps call it what it is, cream, and in your description state that you use it as a yogurt substitute to give people ideas as to what they can do with it. :)

    • Animal Abuse War

      it is still wrong for you to title it as yogurt when it isn’t yogurt.the person you replied to is correct and isn’t “feeling that way”.many people use cashew cream in many ways,maybe even as a substitute for yogurt, as you do,but it’s still cashew cream,until it is cultured & fermented.

      • Jenni

        people make vegan “meat loaf” and it isnt really meat loaf, this is just a yoghurt substitute so whats the problem

  • Michaela

    Ella, love this! And I do not get a point of some people insulting you for “yogurt” expression. They can leave the page, hey? Do not be sad for those comments. You do a wonderful job for us and the planet. Thank you very much. I am a great fan!

  • ellawoodward

    Thank you Michaela, I am so pleased you like the blog and recipes! x

  • Giulia

    Hi Ella, after being sugar free for 6 months, and having tasted this I’ve just gone to heaven. Thank you!

  • Sue

    Would leaving this on the counter for a few days cause a little fermentation?

  • ellawoodward

    Hi Sue, I haven’t actually tried fermenting this recipe so I’m not too sure sadly! Hope you love it. Ella x

  • Ailbhe O’Donnell

    Do the nuts need to be blanced? X

    • ellawoodward

      You don’t need to use blanched almonds for this recipe. Hope you love it! X

  • ellawoodward

    Hi Sarah, as well as making them easier to blend, soaking the nuts activates them which makes them much easier to digest. Hope you love the recipe x

  • ellawoodward

    In a sealed container in the fridge it should last for about 3 days! Hope you love it! X

  • ellawoodward

    So happy you love these recipes! Hope you continue to enjoy many more and feel great on them too! X

  • Maren Fulbright

    Can’t wait to try this! I was just thinking the other day how much I miss yogurt (more than cheese which kind of surprised me…) and you’re right, the alternatives are disgusting. I love all the wonderful things you can make with simple and natural ingredients! Makes me happy every time:)

  • Claudia

    look great I will make it.

  • Serena

    Would It be possible to replace the dates with something else? As dates are really expensive in Hong Kong! Also, how long would this keep in the fridge for? I also agree about alternatives tasting slightly too sugary, I have a soy alternative, it’s not so much the taste I love, but missing yoghurt! Thank you xx

  • Serena

    Actually, never mind the replacement of dates, because they actually cost the same price as buying a tub of soy yoghurt! So i’m literally saving money instead xx

  • Lea

    This looks lovely, but since this is not fermented, is it still considered yoghurt? Maybe more like a vegan pudding/custard?

  • Ella Woodward

    Thank you! I know, I miss yoghurt so much more than cheese! I’m so glad you love the look of this recipe too – can’t wait to hear what you think once you’ve made it!

  • Ella Woodward

    That’s awesome, I hope you love it!

  • Ella Woodward

    Ok perfect! Can’t wait to hear what you think of this! Also in answer to your question I’m not one hundred percent sure exactly how long it lasts as we finished my last two batches so quickly! But I have one in the fridge now so we will see, I think it should be about a week or so!

  • Serena

    Hello, sorry to bother again, but would it be possible to sub the dates? As they have been out in the health store for over 2 weeks now! Thank you :)

  • Serena

    I’ve just made it, mine seems to be a bit runny and browny with flecks I’m guessing from the almond skin, is this the same with yours? Also, would it be a much whiter colour if I used 1 cup of cashews instead next time? Thank you though can’t wait to have it for breakfast! (And I managed to find dates!)

  • Serena

    I’m actually so bothersome sorry! I put it all into my blender instead and it became perfect consistency, it tasted incredible! Reminds me so much of raw buckwheat porridge xxx

  • Ella Woodward

    Hi Lea! For me this is a yoghurt as that’s what I use it as a replacement for so it seems to makes sense, especially as it’s really not a pudding on its own and wouldn’t make the custard – sorry for any confusion!

  • Ella Woodward

    You could just omit the dates and use a really ripe banana with a little raw agave/pure maple syrup instead :)

  • Ella Woodward

    I’m glad it finally worked out and that you loved it! :) Love the sound of raw buckwheat porridge too, I’ve never tried it but I’m going to look into it! :)

  • sian bevan

    Best yoghurt I have tasted, will be making this every week, no more bought yoghurt for me!!!! Even though it wasn’t totally smooth it was still FABULOUS! thank you Ella.