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Cashew Yoghurt

by Stephanie Jeffs of


For the Yoghurt:

  • 140g Cashew Nuts, soaked overnight
  • Microbiotic (Super 8's)
  • 240ml Filtered Water
  • 1 tablespoon of freshly squeezed Lemon Juice


  • 1 teaspoon Ultimate Oil Blend
  • Blueberries
  • Raspberries
  • Cashew Nuts
  • Manuka Honey


Place the nuts in a high-powered blender with the filtered water and blend until a creamy, smooth consistency is reached. Add more drops of water to blend if necessary. Transfer the mixture to a clean glass and cover with cling film, held on with a rubber band. Leave in a warm place to ferment for 24 hours. Stir in the lemon juice before serving or keep in the fridge.
Top with: 1 teaspoon of Ultimate Oil Blend, selection of fresh fruit, nuts and seeds.