Cashew Yogurt

healthyish cashew yogurt honey agave fruit nut seed

Andy Baraghani

Makes about 2 cups

Source

Ingredients

1 cup raw cashews, soaked overnight, drained

1 tsp. lemon juice

¼ tsp. kosher salt

2 tsp. honey or agave syrup (nectar), plus more for serving

Chopped fruit and toasted nuts and/or seeds (for serving; optional)

Method

Purée cashews, lemon juice, salt, and 2 tsp. honey in a blender. With the motor running, stream in ½–⅔ cup water until smooth and the cashews are a similar texture to yogurt.

Transfer to a medium bowl. Top with fruit and/or nuts, then drizzle with honey.

Do Ahead: Cashew yogurt can be made 1 week ahead. Cover and chill.