source: www.youtube.com
Mahalo cooking expert Kristina Jackson demonstrates how to prepare raw vegan vanilla cashew yogurt.
What You'll Need
How to Make Raw Vegan Vanilla Cashew Yogurt
1. Add cashews, dates, lemon juice and vanilla into the blender.
2. Add just enough water to wet the ingredients.
3. Cover blender and turn it on high for a few seconds.
4. Add more water, depending on desired consistency, and continue to blend on high for a few more seconds.
5. Your vegan cashew yogurt is now ready to enjoy. You can store it for two to three days in your refrigerator; however, because it contains lemon juice, the longer it is stored, the more tart it will become.
Enjoy!
References
Meet Our Expert
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Kristina Jackson
A graduate of the Institute for Integrative Nutrition at Columbia University, natural food chef Kristina Jackson is a certified holistic health and lifestyle consultant. She is also the editor of the blog "The Whole Idea" which, according to Jackson, "takes us on a journey to experience all that life has to offer…naturally. Clean food, good fun and healthy, conscious living."
More About Yogurt
- The live and active cultures in yogurt break down lactose in milk. This allows lactose-intolerant individuals to eat yogurt and gain the same nutrients as milk without any side effects.
- Live and active cultures refer to the living organisms that convert pasteurized milk to yogurt during fermentation. Research shows these may have several health benefits.
- Look for the National Yogurt Association's "Live & Active Cultures" seal to be certain your yogurt contains at least 100 million cultures per gram.
