Vickys Cashew Yogurt, Gluten, Dairy, Egg & Soy-Free

1. 1

   Soak the cashews in warm water to soften for 2 hours, then drain and rinse

2. 2

   Put into a blender with the drained fruit, 150mls of the juice from the can and the banana

3. 3

   Blitz for a good 5 minutes until the nuts are pureed as smooth as possible

4. 4

   Put into a lidded container in the fridge and chill for 2 hours before eating, this will let the yogurt thicken a little more

5. 5

   Makes around 750ml yogurt.

6. 6

   If you find it too thick for your taste after chilling add the rest of the reserved fruit juice or any other juice you have on hand

7. 7

   Try using peaches, pineapple, mango, raspberries, apricots, pears or your favourite combo!

8. 8

   You can use fresh fruit if you like, I prefer canned for this as the fruit juice is included but basically you just need around 160g of fruit

9. 9

   Servings based on 125g per person

* Per serving · 4 servings · Values may vary.