We’ve been in a breakfast rut lately interchanging whole-grain waffles with oatmeal, always paired with green smoothies.
It’s morning. Simple routines needed.
When I do break out of the waffle/oatmeal breakfast rotation, the girls are stoked!
Most stoked when it’s pancakes… but, also pretty happy to see a beautiful vegan yogurt breakfast parfait like this…
These vegan yogurt parfaits are an especially easy and fast breakfast treat.
They look so elegant but really quite simple to make!
You can prepare the vegan yogurt the day before, and then layer your favorite fruits into parfaits the next morning.
Put them in special cups or parfait glasses and the kiddos think it’s very fancy.
My wee girl said “this is the best day ever“! 😊
The parfaits start with Vanilla Cashew Yogurt. When I wrote LTEV I used storebought vegan yogurts in several of the recipes – the Creamed Cheese Brownies, the Gluten-Free Chocolate Yogurt Cake, and the Banana Butter Pie (I have GOT to get that recipe and photos up for you)!
I went a little overboard offering allergy-friendly and storebought substitutions with LTEV, so I decided to include a homemade vegan yogurt recipe.
This Vanilla Yogurt is not exactly like storebought brands. It’s not cultured with probiotics.
What it does offer is the characteristic tang and texture of a plain or vanilla non-dairy yogurt.
While it doesn’t include the probiotics, you can easily add your own probiotics when eating. (I add probiotics to store-bought vegan yogurts all the time!). Just open a capsule of whatever probiotic you are using, and stir it into the yogurt.
Enjoy this vegan yogurt straight up or as a topping for granola, baked goods, or to layer in breakfast parfaits. Here, they are layered with fresh kiwi, nectarines, and blueberries.
Many other fruits could be used, and in the fall an apple/pear/orange combination would be tremendous! You could also layer in homemade granola for an even heartier breakfast (or snack).
The recipe follows. If you’ve already tried it, please share you how you’ve enjoyed it.
x Dreena
Vanilla Cashew Vegan Yogurt
Ingredients
- 1 cup presoaked raw cashews
- 1/3 cup unsweetened applesauce preferably organic
- 1 1/2 - 2 tbsp lemon juice see note
- 1 tbsp pure maple syrup
- 1/3 cup non-dairy milk or more to thin if desired; but keep to 1/3 cup for use in recipes
- 1/2 tsp pure vanilla extract OR 1/4 - 1 /2 tsp vanilla bean powder
- pinch salt
Instructions
- In a high-powered blender, puree all ingredients until very smooth. If using a standard blender, this may take a few minutes, and scraping down the sides a few times throughout. Serve, or store in an airtight container. Makes about 1 1/4 cups.
Notes
- I created this vegan yogurt primarily as a substitute for premade yogurts in my recipes (ex: BF Blueberry Muffins, Fresh Orange Cake). As such, it isn’t overly sweet. Feel free to make it a little more fun for your little ones, by stirring in extra maple syrup, or try a few spoonfuls of a berry, peach, or other fruit jam. Also note that this vegan yogurt is nutritious for little ones that might not otherwise eat nuts or nut butters because of textural issues - nuts being too hard, and nut butters too sticky. This recipe brings cashews into a pudding-like form that can you can customize with extra flavor and sweetness!
- Use 1 1/2 tbsp of lemon juice for use in recipes, and if you’d like it tangier for eating straight, add the extra lemon juice to taste.
- Probiotics Note: Feel free to add probiotics (by breaking open a capsule), and stir into this yogurt.
Courtney says
I know this is a really old recipe but I just wanna say I’ve been using it for years! It’s delicious and so so good with fresh fruit!
Dreena Burton says
Hi Courtney, how I love to hear about the ‘oldies but goodies’! So glad you return to the recipe often 🙂
Lucia says
Thank you for these wonderful recipes and for your many tips and suggestions. You bring joy and fun into our kitchens and to our tables. Thank you, Dreena, for the commitment and passion you’ve poured into your work all these many years. Blessings!
Dreena says
Oh, thank you Lucia, that’s very kind.
Victoria Anderson says
Can I leave out the vanilla, the applesauce and the maple syrup for a plain unsweetened yogurt?
Dreena says
Hi Victoria, should be okay, you might want to add a little probiotic powder for the tang that plain tends to have.
Jennifer says
Can I use regular cashews instead of raw?
Dreena says
Hi Jennifer, you can however the flavor will not taste quick like a neutral yogurt, it will have a more pronounced cashew flavor. Also, be sure to use unsalted if using roasted. Good luck.
Jennifer DePace says
How long do you soak the raw cashews
Dreena says
If you use warm/cold water, 2-3 hours. If you use hot water, can speed it along, about 1-2 hours.
Cornelia says
Had to use sunflower seeds as cashew nuts are very expensive in South Africa and it tastes lovely thanks for the recipe now my kids can have yoghurt every day, I actually tried many times making vegan yoghurt with probiotics and it always has a strange flavour, but now if my kids need probiotics I can just add it to this after I have made it.
Rebecca Cody says
OK, the comments are all so positive I couldn’t wait until the next time I have cashews. So I substituted 2/3 cup of Bob’s Red Mill almond flour for the nuts. I knew it would be grainy, and it is, but it is quite yummy. No blender needed, either! I’ll still try it with cashews, and I’ll also try fermenting it, but as a quick snack my version works, though of course it isn’t creamy like yogurt.
Dreena says
Thanks for sharing, Rebecca! I’ve never tried it with almond flour, and did you use a food processor or just mix?
Ashlee says
I had to sub the applesauce, as it’s quite unaffordable for organic here in Tampa. I have tons of coconut cream so I added that instead and threw in a banana for some sweetness. My blender is medium-powered so in order to get it smooth I’ve got to run mine at least 5 minutes. But SO SO SO good for a soy-free option!!! Thank you for the share and motivation
Katie says
I have to say I am not a big yogurt fan but I made this for scuffins and I absolutely love it. It tastes amazing!
Dreena says
Excellent! Thanks Katie.
Elizabeth Cook says
I just tried this and it is so delicious! I can’t wait for my three teenage daughters to try it.
Chessie says
Dreena, a question: There’s a recipe I want to try that calls for Greek-style yogurt. Do you know how I would adjust your recipe in order to get Greek-style vegan yogurt? The stores I shop at don’t carry such a thing. Thank you!
Colette says
I recently read that, to make Greek yogurt, simply strain your regular yogurt through cheese cloth. Greek yogurt is simply regular yogurt with less liquid.
Dreena says
Indeed! I’ve done it myself with commercial vegan yogurts. It works really well, just takes some time. Thanks for sharing.
Jessica says
This recipe looks so yummy! I’m excited to try it. I do have a couple of questions about the recipe before I get started.
1) How long do I soak the cashews for?
2) Do you know about how long this will last up to in the fridge? (Probably hard to say since it’s yummy and goes fast 😉
Thank you!
Dreena says
Hi Jessica, soak the cashews for a couple of hours until they are plump and softened. If you use hot/boiled water, it will hasten cooking time. It will keep for 4 days for sure. Enjoy!
Amit Sarogi says
Wow, this looks so simple, tasty and also highly nutritious… Can I use honey instead of maple syrup??
Dreena says
Hi Amit, in terms of texture it should be fine. I don’t use it as it’s not a vegan ingredient. I also used to find the flavor could be overpowering, so keep that in mind if you use it. Hope that helps!
Melissa says
So good! The one thing I haven’t had since switching to a plant based diet. I found it sweet enough for my kids without adding any more maple syrup. My girls were so happy to have yogurt parfaits again. Thank you SO much!!!’
Cornelia says
Can I use almonds?
Dreena says
I haven’t tested it, if you do try almonds they will need to be soaked much longer and will likely need a little more water to blend. Good luck!
Stephanie says
Delicious! I made this for the first time last week – and just made a double batch for this week! I can tell this is going to be a staple in my house.
Dreena says
Wonderful! Thanks Stephanie.
Nicole Gray says
Looks delicious. Where do I get the vanilla powder?
Dreena says
Thanks Nicole, you can find it in some grocery stores, and specialty/health food stores. I usually buy it online as it’s a better price. Here’s one on amazon, if it helps: http://amzn.to/2wPUnhk
Laura says
What would you recommend I use instead of lemon juice. I’m allergic to citrus and critic acid
Dreena says
You can try just a slightly lesser amount of apple cider vinegar, should work!
Frankie says
Probiotics – are you able to recommend a good brand ?
I read this comment in your blog and will be trying the recipe right away~
“Almond Cardamom Toffee Cookies the other day and they were a hit. One person in our family said, “If you could make these cookies, I would never need chocolate chips.”
I need something to do while the cashews are soaking 🙂
Frankie says
Probiotics – are you able to recommend a good brand ?
I read this comment in your blog and will be trying the recipe right away~
“Almond Cardamom Toffee Cookies the other day and they were a hit. One person in our family said, “If you could make these cookies, I would never need chocolate chips.”
I need something to do while while the cashews are soaking 🙂
Lorie Armstrong says
Hi Looks great but how longdo you pre soak cashews
Dreena says
usually about 3 hours, they will soak a little more quickly in warmer water
Kathi says
This looks amazing! Though Cashews and I don’t get along. Would this work with Almonds? I tried to make almond yogurt with the kitchen gadget and packaged stuff from Whole Foods, but it wasn’t really good. Thank you for the great ideas!
Dreena says
You can, they need to be soaked for much longer, and I’d remove the skins (they slip off easy after soaking). Also, it may not be as smooth and may need extra liquid b/c the almonds are drier in general.
MOO moo says
Made this today and it is delicious. I used homemade applesauce that had a little sugar and cinnamon so I added only one soaked date for additional sweetener. Probably didn’t even need that.
I did add some probiotic to see if I can culture the finished product but it is delicious as is and I would love it in a parfait. I ate some of it on french toast and it was delightful!
Tammy says
I just made this, and I don’t see why pureed strawberries wouldn’t work. But the applesauce gave it a really nice, yogurt-y flavor.
Tammy says
I made a double batch of this for my family, and it’s absolutely incredible! I haven’t eaten dairy for 3 years, and the one thing I missed was yogurt. This is actually way better than yogurt, and I am so, so grateful to be able to eat a yogurt breakfast again. Even my husband, who still eats dairy, said it’s better than his dairy-based yogurt. Our 4-year-old daughter exclaimed, “Mmmm,this cream is SO yummy!” I use about 1/4 cup per serving, and this morning I mixed the yogurt with chopped banana, blueberries, granola and hempseed. It was so good, I could cry. Thank you so much, Dreena! Your recipes are so very appreciated!
Esther says
How do you think pureed strawberries would work? Don’t have applesauce.
Mikkel Magnuson says
Yesterday I tried this with chocolate, vanilla and cashew. As I have so many other ingredients available for different recipes .But I try with this combination which is quite yummy and divine in taste. Thanks to you
Tom says
Hi Dreena, I’ve been meaning to try making my own yogurt and found this recipe so thank you very much. I would like to try making in larger batches as my son and I eat yogurt daily. How long should this keep in the fridge?
Dreena says
Hi Tom, it’s good for about 5 days, after that it might be iffy! But, if you eat it daily, I’d say you could easily double or triple it to have it last through most of the week.
Lisa says
Made this for my skeptical husband who proceeded to devour it & then lick the bowl!
Dreena says
Hah, love that, thanks Lisa!
Jen Havard says
Yes!
Tiffany Cockrell says
Luv this snack so yummy, creamy and healthy!
Melissa says
Thank you for inspiring me to finally work with raw cashews. This yogurt is amazing and very easy to make plus, it is cheaper than the store bought stuff (and highly enjoyable with a maple pecan granola.) I have seen so many cashew cream recipes that I have thought looked good but for some reason or another never picked up raw cashews at the store. A recent trip to Trader Joe’s has changed all that.
Betsy says
My weekday breakfasts are changed forever! No applesauce in mine. I didn’t quite have 1/3 cup milk (I used coconut – highly recommend) left in the can so my yogurt came out a little thicker. AMAZING with granola, too!
Christine (The Raw Project) says
This looks wonderful and like a great excuse to take a break from my smoothie rut, thanks!
Jacky says
I made this last night & had it for breakfast this morning with some hemp, flax, pumpkin seeds & blueberries! So. Good!!!! Will try it with probiotics and fermenting next time. But will definitely be on recipe repeat! I reduced the maple syrup by half and used the full amount of lemon juice. Next time I will skip the maple syrup altogether. I dont have a sweet tooth so prefer the tang. Thanks!!!
Tellie says
I just made the Vanilla Cashew yogurt since I already had all of the ingredients on hand and it sounded so yummy! I have to say, the finished product is quite good! The only thing I might comment on is that the “consistency” has the mouth-feel of a “cream” more so than a true yogurt. Perhaps fermenting would change that? Not sure. I’ll add granola and fruit in the morning which should be a delicious treat for me and my daughter. Thanks for sharing!
Katie says
Dear Dreena,
This recipe looks delicious!!!
I just had to come online and find your blog to thank you. This past year, I’ve researched nutrition like never before. I first learned about GMOs and that led to more. I stopped consuming GMOs about a year ago – ones that we are aware of anyway, switched to buying organic, then cut out meat, then cut out dairy, and now I follow a whole-foods, plant-based diet! I’m so very grateful the Lord placed many resources in my path to help me on this journey. I wanted to specifically thank you for your book, “Let Them Eat Vegan”. I’ve only had it a couple of months, but every recipe I’ve tried has been a winner. 🙂
My whole family is not vegan (yet ;), but I made your Almond Cardamom Toffee Cookies the other day and they were a hit. One person in our family said, “If you could make these cookies, I would never need chocolate chips.” 🙂
I just wanted to share with you that all of your time and effort invested in your recipe books has been a blessing to our family, and we are very new to this journey. Thank you!!
God bless you,
Katie
Dreena says
Thanks for this note, Katie, true delight to read! Congrats on making the plant-based switch, and I’m chuffed the cookies were so well received. 🙂 Many thanks for your kindness.
Shonalika says
Oh wow, cashew yogurt? And I thought I’d seen cashews in everything. So nice to be proven wrong:D Especially with regards to yogurt – I’ve been keen to find a richer (but not too expensive!) alternative to soy for quite some time!
Holly says
Look yummy, thanks for all the effort behind this! Is there a way to make it really fermented and/or full of good bacteria, like real yogurt? I used to make yogurt all the time, but haven’t had any since we’ve gone dairy free.
Dreena says
I haven’t experimented with fermenting in terms of traditional yogurt, but you can add the probiotic powder (as mentioned in the note) – that help?
AnnMarie says
I hope it’s ok for me to jump in here, Dreena… Yes, it’s possible and easy. Dreena just inspired me to make some – it’s been way too long. I’ll soak the cashews, then drain, blend with fresh water, 1 tsp maple and 1/4 tsp probiotic powder. Then I’ll transfer it to a bowl, cover with a towel and let sit overnight. At this time of year, it will most likely be ready by morning, when I’ll put together the rest of Dreena’s amazing recipe. You might also try making the entire yogurt recipe and then adding the probiotic like Dreena suggests and letting it sit covered overnight. It really just needs a little bit of time at a warmish temperature to get the cultures growing.
I can’t wait for breakfast tomorrow ~ thanks, Dreena!
Zach says
Great idea for yogurt, and a heck of a lot cheaper than the yogurts I buy at the store that are vegan!
I think that this could be a great base for so many different recipes, you’ve got my mind spinning with possibilities! Can’t wait to try some out!
Thanks for sharing!
Zach
Gabriela says
Dreena I haven’t tried freezing soaked cashews before. It’s brilliant! I’m always bumped when a recipe calls for soaking cashews and I don’t have enough time to let them sit. How long do you thaw them for before using? And do you rinse, then store them in the freezer?
I want to try this recipe this week 🙂
Dreena says
I just soak, then rinse and let drain well. Then, pop into containers – in fridge for about 4 days (otherwise I freeze if I know I’m not using within about 4 days). Thawing time, maybe an hour or two, I sometimes chuck them into my Blendtec partially frozen – the high-speed blenders can take it. But, I’d say an hour or so. Hope that helps.
Ashlee says
I just started making this for my kids two days ago!I have been astounded as to how wonderful it tastes and how easy it is! My kids gobble it up and I am so excited that we have a homemade yogurt recipe that actually works for our family. thank you so much for developing this! This idea of serving as a parfait is really good and I will have to try it sometime in the future. Perhaps also with your homemade granola.
Dreena says
Wonderful to hear, so glad your kiddos enjoy it! 🙂 Also amazing with the granola added in, makes it a little heartier. Thanks Ashlee!
Ashlee says
I just had a thought. Wouldn’t this taste absolutely marvelous layered on to a fruit pizza?
Dreena says
yes, yes!!!
Lisa says
How long do you soak the cashews?
Dreena says
Hi Lisa, about 3-4 hours, and you can soak in batches and then refrigerate/freeze extra. I neglected to add that b/c the notes are detailed in the supplementary info in my book. Have fun!
Veganopoulous says
I was just about to go and soak some cashews to make this before remembering my blender isn’t working– now an agonising wait until I can make this yoghurt!
Dreena says
oh no!!! Well, you can freeze the cashews until you’re ready. Hope the blending starts soon! 🙂
Katherine B says
Just made this! I actually forgot the salt, but it turned out great anyways! I didn’t achieve a super smooth consistency even after a few minutes, but I used a food processor, so that might be why. I’ll definitely be using this as a breakfast basic in the future!
Julie says
Could I sub a ripe banana for the applesauce?
Dreena says
Julie, I haven’t tested it banana, but I think you could. Just couple of notes – first, it will be sweeter and also won’t have quite as neutral a flavor – also, it will oxidize some with the banana.
Lynne says
I am so going to try this. Thanks!
Dreena says
Hope you enjoy it, Lynne!
Gayle says
Can the applesauce be raw?
Dreena says
I haven’t tested it, but don’t see why not! Go for it. 🙂