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Vanilla Cashew Yogurt - from Dreena Burton, plant-powered kitchen - #vegan #dairyfree #soyfree #glutenfree

Vanilla Cashew Vegan Yogurt

This cashew-based vegan yogurt is an excellent substitute for commercially prepared soy, coconut, and other non-dairy yogurts in recipes. Plus, it’s tasty straight off a spoon!
Course Breakfast, Snack
Servings 1 cups


  • 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


  • 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.


  • 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.