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!

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.