Vanilla and Cinnamon Cashew Yoghurt
Recipe type: Vegan, Paleo, Healthy, Breakfast, Brunch
Serves: 2-4
  • 1½ cups cashews, soaked for at least 4 hours
  • 200ml water
  • 4 medjool dates, pitted
  • 1 lemon, juiced
  • 1 teaspoon vanilla powder
  • 1 teaspoon ground cinnamon
  • Pinch of pink Himalayan salt
  1. Drain and rinse the cashews and add to a blender with the rest of the ingredients.
  2. Blend on high until completely smooth, about 5 minutes depending on how strong your blender is.
  3. Once nice and creamy, add to bowls and either chill until ready to eat or add the toppings and eat immediately!
Recipe by Sprinkle of Green at