Vegan yoghurt

This delicious vegan yoghurt is a healthy and nourishing alternative on the dairy classic.

  • 5 mins preparation
  • Makes 1 cup
  • Print


Vegan yoghurt
  • 1 cup (150g) cashews
  • 1 cup (160g) whole blanched almonds
  • 1 cup (250ml) water


Vegan yoghurt
  • 1
    Place cashews and blanched almonds in a large bowl; cover with cold water. Stand, covered, for 4 hours or overnight.
  • 2
    Drain; rinse under cold water. Drain.
  • 3
    Process nuts with water until it forms a yoghurt-like consistency.


You can experiment with different nuts to create this yoghurt, bearing in mind the flavour each nut will create. Stir in the juice of 1 lemon for a great savoury yoghurt option to add to salads or top soups and curries. Store vegan yoghurt in the fridge for up to 1 week.

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