Did you know you can make creamy dairy-free yogurt from cashews and coconut milk? All you need is lemon juice and some sweetener! Vanilla is optional, but highly recommended for that extra delicious flavor. Enjoy this dreamy yogurt with homemade crunchy granola and berries. 


Cashew-coconut yogurt 

5 dl Foodin cashews 

3,3 dl / one package Foodin coconut milk 

4 tbsp Foodin lemon juice 

4 tbsp honey or other liquid sweetener 

A few pinches of salt 

Optional: a heaped 1/4 tsp Foodin vanilla 



2 packs Foodin Organic mixed nuts 

4 dl rolled oats 

1,25 dl honey or other liquid sweetener 

3 tbsp Foodin lemon juice 

1 dl melted Foodin extra virgin coconut oil 

¼ tsp salt 


For serving: berries 


Soak cashews overnight or at least 2 hours. You can also make a quick soak for 30 minutes in recently boiled hot water.  

Rinse and drain the nuts and blend them with coconut milk and the other ingredients. The more powerful your blender is the smoother yogurt you will have. Taste and add more sweetener if needed. Let set in the fridge. 

Preheat oven to 150 C. Line a baking sheet with parchment paper. 

Chop the nuts and combine them with the other ingredients. Knead with your hands to make the granola stick together. Press the granola evenly on the parchment paper.  

Bake for 20 minutes. Rotate the baking sheet and continue baking 5 minutes at a time until the granola is golden brown. If the granola starts to brown too much from the thinner edges just remove the edges and bake the rest until golden. 

Let the granola cool on the baking sheet for at least 15 minutes. The granola will get crunchier as it cools down. When the granola is crunchy, you can break it into small pieces and store in a glass container. 

Enjoy the yogurt with fresh baked granola and berries. 

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