On a hot summer's morning, I love waking up and tucking into a bowl of granola and yoghurt. I love the combination of two, of how light yet satisfying it all tastes.
However, sometimes I do struggle with a mild dairy intolerance. When this pops up (usually when I'm stressed or over-worked - hey, 90% of the time!), I have to ditch my beloved Total Greek and resort to other options, such as Co-Yo, instead.
On the days I don't have Co-Yo in the fridge, this Homemade Cashew & Almond Yoghurt is a delicious alternative. Creamy, sweet and so versatile. I love dishing mine up with fresh berries, or straight-from-the-oven homemade granola. Plus, nuts are packed full of healthy fats and proteins - perfect for starting the day with!
HOMEMADE CASHEW & ALMOND YOGHURT
3/4 cup almonds, soaked overnight
3/4 cup cashews, soaked overnight
1 1/2 - 2 cups water
2.5 tbsp maple syrup
1 tbsp vanilla extract
1 tsp fresh lemon juice
1) Drain the soaked cashews, then toss them into a high-powered blender with the other ingredients and blitz until smooth and a yoghurt-like texture. If desired, add a little more water.
2) Pour into a bowl, then place in the fridge to cool. Once ready to eat, top with deliciousness (I love mine with berries) and enjoy!