Vanilla and Cinnamon Cashew Yoghurt

Vanilla Cinnamon Vegan Cashew Yoghurt

Yoghurt is such a convenient breakfast food.

You scoop it out into a bowl, add some toppings, and voilà, breakfast is done!

That early morning laziness is exactly why this vegan cashew yoghurt came into life. I wanted the easy appeal of yoghurt for breakfast while still maintaining that creaminess that comes with it. Add the warming cinnamon and the sweet vanilla and a delicious breakfast is served!

I’m actually a huge lover of cinnamon – not only for it’s taste, but also for it’s kick-ass health benefits. There is an article here which has the science-backed benefits, really worth a read. Only makes me love it even more!

Vanilla Cinnamon Vegan Cashew Yoghurt     Vanilla Cinnamon Vegan Cashew Yoghurt

Cashews are just such an awesome ingredient.

When we soak and blend them, they become this smooth, delicious cream. The most incredible thing as well is how light it tastes, since we’re blending it with water, it’s worlds away from a nut butter. It’s super creamy and velvety, and makes the simplest of breakfast into something special.

You can make this as thick or thin as you want by changing your water quantities, but I think this is just right for that creamy yoghurt consistency.

I also like mine chilled from the fridge, so pop it in there for a bit before enjoying, if you want!

One thing you can do make the week easier is to spoon the yoghurt into small jars with some toppings, and then just grab one in the morning and enjoy straight from the jar – or throw into your bag to enjoy later!

You could also dollop onto things like my pomelo + poppy seed crepes or even my blueberry apple pie baked oatmeal. Yum yum!

Vanilla Cinnamon Vegan Cashew Yoghurt


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!