Nut milk & yogurt & sour cream

Nut milk:

Super easy. If you are doing almond soak them overnight. If using Brazil Nuts just throw in the blender. I recommend getting a VitaMix!

1 cup almonds or Brazil Nuts

4 cups water

Blend together and strain if necessary. I find that the almond milk produces more pulp. If you use a strong blender the Brazil Nut milk does not need to be strained. Add a tad of vanilla and/or agave to taste. I like to leave it plain and just add depending on what I’m eating it with. Keeps for one week in a tightly sealed container in the fridge.

Cashew coconut yogurt:

2 cups cashews soaked overnight & drained

1 cup dried shredded coconut

coconut water (enough to blend & achieve desired consistency ~ 12 oz.)

2 tsp probiotic powder

1/2 – 1 tsp fresh squeezed lemon juice

1 T agave (OPTIONAL! I leave it out)

pinch of salt (also optional I leave it out!)

Blend cashews, coconut, coconut water & probiotic powder. Store a overnight at room temperature to culture. The next day, blend with remaining ingredients. Serve 1/3-1/2 cup with fresh or frozen fruit as a snack or with granola and fruit for breakfast! Yum!

Cashew Sour Cream

2 cups cashews soaked overnight & drained

1/2 cup filtered water

pinch of salt, to taste

2 tsp apple cider vinegar

juice from one lemon

Blend! Serve atop chili, tacos/ fajitas/ Mexican salad etc!

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5 Responses to Nut milk & yogurt & sour cream

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