© 2014 Green Kitchen Stories Cashew_yogurt_01

Raw Cashewgurt Bowl + News!

Writing a cookbook was a new and rather chaotic experience for us, in many different ways. Hopefully we have learned a few lessons for this next one. Yes, there will be another one! And if everything goes as planned, it will actually be released already toward the end of this year – Autumn/Winter 2014. So as you might guess, we are right in the middle of the cooking-eating-recooking-shooting-process.

The theme will be Food inspired from our travels, which is one explanation behind our frequent flights between the continents this past year. We have been inspired by vegetarian recipes from around the world and are giving them our personal Green Kitchen twist. Everything is being tried in our own home to make sure that they are easy accessible and completely doable in normal kitchens. We have already cooked up and shot a whole bunch of recipes that we are pretty excited about, hopefully you will think the same. It feels so wonderful to have been given the opportunity to write a cookbook that is so in accordance with how we cook at home; we rarely stick to one style or country, but jump from Scandinavian to Indian to American to South European food.

We will share more details as we proceed and probably also see if there are any volunteering recipe testers out there. Stay tuned.

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Now on to today’s recipe. Since this is the first post of the year, we wanted to share something very fresh, delicious and hopefully new to many of you – a creamy and easy cashew ‘yogurt’ = cashewgurt. This is something you can whip up in a couple of minutes (given that you have soaked the cashews the night before) or make a larger batch, scoop into jars with topping of your choice and have yourself a portable breakfast any morning. This cashew treat is also perfect for serving at events/brunch/tea parties etc. Scoop into small glasses, garnish with berries, place on a tray and see how many that can guess that this creamy treat actually is vegan.

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Raw Cashewgurt Bowl
Serves 2
Inspired from a breakfast we had at Simple Raw in Copenhagen. An absolute must-visit when you are in Copenhagen.

1,5 cups / 3,5 dl raw cashew nuts, soaked overnight (8-12 hours)
2 tbsp lemon juice or more to taste
10 tbsp water
2 fresh soft dates or soaked dried dates, pitted
1 pinch sea salt
1/2 tsp psyllium husks powder + 1/2 cup / 120 ml water *see note

Combine psyllium husks powder and water in a small bowl and stir until it thickens. Place soaked cashew nuts in a high speed blender (or in a bowl and use an immersion hand blender). Add lemon juice, water, dates and sea salt and blend until completely smooth. Pour into a bowl and add 2 tbsp psyllium gel and stir to combine. Scoop into two serving bowls or glasses, chill in the fridge for 10 minutes. Serve with granola and fresh fruit.

Note: The psyllium seed husks gel adds a very delicious creaminess to the yogurt that is kind of key to this recipe. You could make it without, but it won’t be as creamy. Psyllium seed husks powder is really affordable and is a good source of fiber and contribute to good intestinal health. You can find it at the supermarkets gluten free shelf, in health food stores or order online. Use it in gluten free or egg free baking, like this Paleo bread recipe. If you have digestive problems try adding a spoonful of psyllium husks gel in your morning porridge or smoothie for a few days and it’ll ease your digestion.

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109 Comments

  1. Posted 3 Jan ’14 at 06:53 | #

    Can I volunteer to be a recipe tester? I absolutely *love* your cookbook and apps, and have been recommending them to everyone I know…

  2. Posted 3 Jan ’14 at 07:07 | #

    Wow…. very nice recipe…

  3. Posted 3 Jan ’14 at 07:23 | #

    Congratulations!!! Well deserved! This cashwergurt looks amazing too.

  4. Mariam
    Posted 3 Jan ’14 at 08:33 | #

    Congrats! I actually made a cashew cream yesterday. It’s yummy but not asyoghurty as I would have liked but certainly delish, especially when frozen like ice-cream with cacao nibs! I used chia to help give it some texture but I will definitely try your recipe next time!

  5. Posted 3 Jan ’14 at 08:45 | #

    This looks utterly amazing. I have yet to try making cashewnut cream but it’s high up on the priority list! The addition of psyllium husk is such a clever idea!

    How exciting with a new cookbook! I can’t wait for it. Love the first one so much. Have tried plenty of the recipes and the baked oatmeal is a firm favourite! I’m thinking I will feature it on my own blog soon as anyone who hasn’t already tried it is missing out big time!!

    Fantastic images as usual. I can’t wait to see (and cook!) what else you create in 2014 :)

    Love from Ireland

  6. Posted 3 Jan ’14 at 09:08 | #

    Looks yummy!

  7. Kelsey
    Posted 3 Jan ’14 at 09:18 | #

    Are psyllium husks different to psyllium powder?

  8. Posted 3 Jan ’14 at 10:16 | #

    Congratulations on the new book! I look forward to reading it already! I love the concept (like you I cook dishes from all over the world and would struggle to limit myself to one region’s dishes) – amazing you get to travel this much for the book, I am sure it is a lot of work but it must also be incredibly inspiring!

    I love cashew cheesecake but have never tried cashew yoghurt – I need to invest in a new mixer soon and maybe, just maybe, I will finally splurge for a Vitamix which I think would help a lot with this recipe and many others!

  9. Olivia
    Posted 3 Jan ’14 at 10:17 | #

    Congrats on the new book! I have already bought your first one, which is amazing, filled with both great pictures and recipes. So I’m really looking forward to you next book:). Hope you’ill enjoy making it!

    // brainstormbyolivia.blogspot.dk

  10. Anna
    Posted 3 Jan ’14 at 10:17 | #

    Ungefär hur länge kan en sån här yoghurt hålla sig i kylen? :)
    Fungerar de svenska måtten som tesked när ni skriver tbs eller är det ett annat mått?

    Grattis till nya boken, ser fram emot den! :)

    • Posted 3 Jan ’14 at 11:21 | #

      Hej Anna, den klarar sig åtminstone i 3 dagar i en lufttät burk i kylskåpet.
      Tsp betyder tesked = 5 ml
      Tbsp betyder matsked = 15 ml
      Lycka till
      David

  11. Laura
    Posted 3 Jan ’14 at 11:06 | #

    Congratulations!

    I saw on Instagram that you were writing a new book but didn’t think it would be this year! I am so excited to see it and try out the recipes.

    The cashewgurt looks so good. I’ve finally bought a vitamix so will trying this recipe out soon!

  12. Posted 3 Jan ’14 at 11:17 | #

    This is so cool! I can’t wait to try it. And of course, congrats on the new book!

  13. Posted 3 Jan ’14 at 11:28 | #

    This looks divine! I have always wanted to dabble in cashew yoghurt/cream and this seems like a great way to start.
    I would looove to be considered as a recipe tester….my blog leans towards Indian food but would be happy to test anything.

  14. Posted 3 Jan ’14 at 11:53 | #

    Congrats on the cookbook!

    And thanks for the recipe…this sounds like the perfect way to break in the new blender I got for Christmas :)

  15. Posted 3 Jan ’14 at 12:04 | #

    What a wonderful and delicious way to start the year. I love the idea of the cashewgurt (that we can try with other nuts). Since I have psyllium powder at home and I was looking for different way of using the persimmons and pomegranates that I have at home, I think I just found the perfect recipe. Will just add a pinch of cinnamon, that goes wonderfully with the persimmons :)

    Merry and delicious 2014!

  16. Posted 3 Jan ’14 at 12:50 | #

    I loved your first book, so can’t wait to see the new one. I’m so happy for your cookbook success, the world needs your beautie and creativity with food.

    Great recipe, I heart cashews.

  17. Elien
    Posted 3 Jan ’14 at 12:58 | #

    This looks so silky and mmm..
    Do you think I could substitute grounded flaxseeds or agar-agar in stead of the psyllium?

    Good luck and loads of fun with the making of the cookbook!!!

    • Posted 3 Jan ’14 at 16:47 | #

      Hi Elien, ground flax seeds could probably work, let me know how it turns out;)
      Best
      Luise

      • Elien
        Posted 3 Jan ’14 at 17:53 | #

        Oh thank you for the fast response. I’ll definitely let you know when I tried out!

    • j bell
      Posted 4 Jan ’14 at 05:16 | #

      I would think that chia seeds would work as well as a substitute since they get gelatinous when soaked (and also great for fiber, fatty acids and the like).

      • Elien
        Posted 6 Jan ’14 at 11:17 | #

        I made the cashewgurt with the powdered flax. Actually I found it to have a nice texture already just after blending (I like my yoghurt thick), but was even enhanced (more silky and smooth) after adding the flaxwater and refrigerating. But I’m not sure what the difference would be in adding flax or the psyllium, or if the little amount of flax has even done anything at all :p.
        I found it to be very yummy and really satisfied my belly the WHOOOOLLLEE morning! Thank you for this great idea.

  18. Posted 3 Jan ’14 at 13:09 | #

    This is such exciting news! I’ve loved your first book and cooked from it with passion. Congrats!

  19. Eva
    Posted 3 Jan ’14 at 13:49 | #

    Fantastic news! Love love love what you do.

  20. Laura
    Posted 3 Jan ’14 at 13:56 | #

    Woohooo!!!!! Jeg glæder mig til endnu en fantastisk bog! Jeg tester også meget gerne opskrifetr, hvis i har brug for det!

    Venlig hilsen
    Laura Jørgensen
    Professionsbachelor i Ernæring og Sundhed
    Kok på Restaurant Forlæns&Baglæns
    Madformidler i øjenhøjde ved Frugtformidlingen og High On Life

  21. Posted 3 Jan ’14 at 14:10 | #

    That’s amazing news! I love Vegetarian Everyday – I reviewed a ton of cookbooks this year and it’s easily the one that I actually cook from the most frequently. Congratulations and I can’t wait to see the new book!

    Best,
    Katie

  22. Posted 3 Jan ’14 at 14:17 | #

    I make something similar with cashews all the time but I never thought to add psyllium husk. Can’t wait to see the creaminess it adds! Not to mention the fiber boost. Beautiful recipe!

  23. Posted 3 Jan ’14 at 14:43 | #

    Sounds wonderful :) I’ve made cashew milk, cream & cashew cheeses before but never yoghurt and never with the addition of psyllium husk powder. I can’t wait to try it out! A beautiful post as always & I can’t wait for the next cookbook!!!!!

  24. Signe Gro Jensen
    Posted 3 Jan ’14 at 14:59 | #

    Congrats with the new cookbook! Already looking forward to it. I got your first cookbook for Christmas and have already cooked four of the recipies – I love them!

  25. Olga
    Posted 3 Jan ’14 at 15:09 | #

    Great news! I enjoyed your previous book and looking forward the next!

  26. Posted 3 Jan ’14 at 15:19 | #

    I’d love to be a tester too !
    Happy New Year to the 3 of you!

  27. Haley
    Posted 3 Jan ’14 at 16:03 | #

    I VOLUNTEER AS TRIBUTE
    Seriously though I will HAVE to buy your book when it comes out. Congrats – so excited!

  28. Posted 3 Jan ’14 at 16:30 | #

    I cannot even believe how delicious this looks! Your photos are so pretty- love the colors. Lucky for me, I have all of the ingredients ready to go. Thanks for the tip on psyllium husks powder. Time to get soaking :) And congrats on your next cookbook!

  29. Posted 3 Jan ’14 at 16:34 | #

    Hoorah for book number two! I love your first book and can’t wait to dive into the second! That cashew cream looks like a dream!

  30. Posted 3 Jan ’14 at 16:40 | #

    Another book?! WOO HOO!I love this idea – definitely going to try!

  31. Posted 3 Jan ’14 at 16:41 | #

    Congratulations on the second book, what an exciting news! Please do let us know when we could pre-order it. I cook weekly with your Vegetarian Everyday and have recommended it to all my friends and students, so I am pretty sure your next book will be amazing too.
    I am always looking for a new raw yogurt recipe, so I am trying your Cashewgurt as soon as the cashews are soaked long enough, it looks oh so velvety and yummy with the added granola, persimmon & pomegranate!
    Happy Healthy & Joyful 2014 to you 3!!! XO

  32. Bell
    Posted 3 Jan ’14 at 16:51 | #

    congratulations! i cant wait for it to come out for pre-order! and FINALLY! I have been looking for a good cashew yogurt recipe for quite some time now, but no ones recipe looked all that good. you usually had to ferment it, which i have no time for. THANK YOU!!!!!!!!!!!!1

  33. Posted 3 Jan ’14 at 17:34 | #

    What a gorgeous recipe! And I love that you’ve topped it with pomegrante seeds – eating pomegrante brings you good luck in the new year…
    Also, massive congratulations on your second book!

  34. Posted 3 Jan ’14 at 17:54 | #

    Wow, det ville jeg aldrig have fundet på selv, men det ser jo både lækkert og sundt ud! Det kunne vel egentlig også laves med chiafrø i stedet for HUSK, hvis man ville have en mere proteinholdig cashewgurt?

  35. Posted 3 Jan ’14 at 18:25 | #

    Love the recipe. Quick question – Does the psyllium work as a coagulant to ‘set’ the yogurt? Does it get gelatinous, separating the solids, if left for too long?

  36. Kim
    Posted 3 Jan ’14 at 18:41 | #

    Can’t wait to try this recipe. How long will it keep for in the fridge?

    • Posted 3 Jan ’14 at 19:06 | #

      Hi Kim, it keeps for at least 3 days if kept in an air-tight container in the fridge. It might keep for a few more days, but we have never managed to restrain ourselves from eating it for that long.
      /David

  37. Posted 3 Jan ’14 at 18:49 | #

    Look forward to trying this with your banana granola which I made a few days ago for the second time. Most of what I eat on a daily basis is derived your and Sarah Britton’s blog. Just love your recipes, photography, and stories. You seem like such great people! Keep up the amazingness. :)

  38. Posted 3 Jan ’14 at 20:08 | #

    Delicious! Your images never stop inspiring me as I am currently working on persimmon and pomegranate paintings for our upcoming fabric designs. Deep orange and magenta- two brilliant colors + pairings in food and art = glorious! xo

  39. Posted 3 Jan ’14 at 20:52 | #

    Hi! I tried to leave a message from my smart phone earlier today and I couldn’t, but I left you guys messages on your instagram; I would love to volunteer for testing your recipes. Just let me know!!

  40. Julia
    Posted 3 Jan ’14 at 21:09 | #

    Congrats to those exciting news! I´m still waiting for the german version of your first cookbook to be released, which will be just around my birthday :) perfect present to myself! And I´ve never tried psyllium seed husks in the cashewghurt, though I´m almost exclusively working with cashews as a dairy substitue, so I will give it a try newt time. Thanks for the inspiration! And the photos are stunning as always, love Luises dress^^

  41. Posted 3 Jan ’14 at 23:48 | #

    Congratulations!! Your pictures, stories, recipes …so so inspiring! Happy 2014!

  42. Posted 4 Jan ’14 at 00:34 | #

    Congratulations on your new book! I can’t wait to read it this year, your previous book has been a huge inspiration in our cooking:)

  43. Posted 4 Jan ’14 at 01:17 | #

    What an interesting little dish! How fun, and how great to top with freshly picked berries! :) Thanks for sharing. Can’t wait for the new cookbook!

  44. Posted 4 Jan ’14 at 02:11 | #

    Congratulations, you two!! Pretty exciting news and a fantastic topic.
    Feel free to visit Montreal/Canada this spring and we’ll go sugaring off for maple syrup on my back yard. ;) Perhaps for the dessert chapter?

    Seriously, though, I’m so excited for you guys!

  45. Posted 4 Jan ’14 at 11:22 | #

    This looks amazing! I’m guessing you could substitute the cashews with other nuts too like almonds? I can’t wait to try this out – I just need to find some psyllium husks powder first haha!
    Have a lovely weekend :)

  46. Posted 4 Jan ’14 at 13:54 | #

    Hi
    thanks for this inspiring recipe and for making me discover psyllium powder. I had seen the grains before but had never thought of using them this way, will definitely try your cashew yoghurt!:)
    If you’re looking for testor I’m in. I live and cook French along with Asian food .. Cheers and happy new year!

  47. Posted 4 Jan ’14 at 17:44 | #

    Absolutely beautiful! What a great looking recipe, certainly one I will be trying very soon. BIG BIG Congratulations on the new book! Can’t waiiitttt!!!!

    xo

  48. Posted 4 Jan ’14 at 19:28 | #

    The premise for your new cookbook sounds incredible! I can’t wait for it!

  49. Posted 4 Jan ’14 at 20:32 | #

    Totally fantastic idea with the psyllium husk thickener. I make and use cashew cream quite a bit and this will bump up a notch a number of dishes for which I use cashew cream.I suppose without the dates it would be a good savoury thick cashewgurt for raitas and the like. Making this asap. Thanks so much! Genius

  50. Posted 4 Jan ’14 at 22:12 | #

    I made your cashewgurt today. So simple and sooo tasty! Thank you

  51. Alice
    Posted 5 Jan ’14 at 00:33 | #

    This is effectively new for me and I’m loooking forward to trying it. This would be a good treat for a healthy and nourrishing breakfast for these coming days when I have to learn a lot for my exams. I also just bought lots of nuts, seeds and flakes in a (French) biocoop, what a pleasure! Not only because it is cheaper (for a Swiss) but also because they have so many things that it feels like being in a usual supermarket. In Switzerland, organic food stores are rather small or boutique-like and everything is already packed.
    Besides, I wanted to thank you for your inspiring recipes. For New Year’s Eve, I did your Frozen Cheesecake and some stuffed vegetables inspired by your dancing pumpkin ( ;) ) and some potatoes as röstis, the guests found everything delicious and they even forgot that there was no meat (though my meals weren’t totally vegetarian, I did serve some smoked salmon). That was such a success and the only thing I can do is to give you back the happiness and pleasure we all enjoyed during this evening! Congratulations for being such generous people!

  52. Posted 5 Jan ’14 at 12:33 | #

    This looks amazing! I’ve made something similar to it before using buckwheat, but I’m definitely going to give this recipe a try soon!
    And congrats on the new cookbook! The news made my day; I loved your first one and have tried and adored so many of the recipes. This new book cannot come fast enough!
    Best wishes for a wonderful year to you!

  53. Catherine
    Posted 5 Jan ’14 at 21:46 | #

    Hi Luise and David,

    I received your book as a Christmas gift and I just love it!!! The pictures are beautiful and make me want to try everything. Just one question: can I replace fresh dates by soaked dried dates? It’s difficult for me to get hold of fresh dates.
    Catherine

  54. Kathryn
    Posted 6 Jan ’14 at 00:18 | #

    My new copy of “Vegetarian Everyday” was my favorite Christmas present this year. I already can’t wait for your new cookbook! Thanks for the great recipes.

  55. Oli
    Posted 6 Jan ’14 at 12:38 | #

    Wonderful news to hear about your new cookbook! I cook from your book a lot and I will be happy to be your tester. Thank you for all your love and inspiration you brought into our home with your wonderful dishes. Fingers crossed for all the hard work and creative exploration with your new book! Happy New Year 2014!

  56. Malin
    Posted 6 Jan ’14 at 13:15 | #

    Tack för att ni inte gör det ett dugg jobbigt att försöka äta vegetariskt!
    HUR/NÄR kan man haffa er bok på svenska?

  57. Posted 6 Jan ’14 at 14:30 | #

    Best breakfast I have had in this new glorious year!

  58. Pernille Danelund
    Posted 6 Jan ’14 at 17:51 | #

    This looks absolutely delicious!

    I have one question, though. Where to you purchase the cashews? I find that everywhere I look the nuts come in ridiculously small packages at ridiculously high prices. So, I wonder; have you somehow found cashews at a somewhat reasonable price? Fingers crossed that this is true, because then I will be having raw cheesecake for dinner at least 7 days in the week :-)

    Pernille

  59. Posted 6 Jan ’14 at 19:05 | #

    I cannot wait to make this, what a creative spin on cashew cream to turn it into yogurt! The persimmons and pomegranates are beautiful against the yogurt. Can’t wait for the next book, congratulations! I just made your beet bourguignon from the cookbook for guests with lentils and mashed parsnips and potatoes, and it was a hit.

  60. Posted 6 Jan ’14 at 22:33 | #

    Hello! I love the idea of this recipe and just made it. It’s in the fridge. Do you think I could add a probiotic and culture it in my yogurt maker? I’ve been looking for an easy way to make nondairy yogurt. Thank you!

  61. Posted 6 Jan ’14 at 23:03 | #

    Sounds delicious! Adding psyllium husk to the cashew cream is such a genius idea.
    Congrats on the second book – I adore your first book so much, can’t wait to see what the next one is like.

  62. Posted 7 Jan ’14 at 07:49 | #

    This looks absolutely wonderful! Sign me up for the test cooking also, I would love to indulge into your green world of cooking.

  63. Arlette
    Posted 7 Jan ’14 at 08:59 | #

    This is delicious – a fantastic vegan alternative to commercial non-dairy yogurts. I made it yesterday and just had some with berries and a ground flax seed and sweet spice mix – really delicious, thanks for the recipe! It could be flavoured in lots of different ways and become an incredibly versatile fridge staple. Just wondering if I’m missing out on friendly yogurt bacteria and if so what I could eat instead to compensate – does anyone have any ideas? Congrats on fab recipe, guys!!!

  64. Will
    Posted 7 Jan ’14 at 10:41 | #

    Your recipes and ideas are/look great! Any chance of them appearing in Continental measurements ( grammes etc! )?

  65. aline
    Posted 7 Jan ’14 at 10:52 | #

    Oh yeah! I’ve just had it for breakfast, and I loved making and eating it – using psyllium husk always makes me feel like a witch. As my blender is getting old, I had to increase the amount of water (nearly double it), and the result was still very creamy. Thanx a lot and congrats on the new book.

  66. Posted 7 Jan ’14 at 22:46 | #

    This sounds super tasty. Definitely want to try it out :)
    Xx Elle
    http://www.stridewithpride.net

  67. Catherine T
    Posted 8 Jan ’14 at 11:15 | #

    I have had this three times since I saw the receipe – delicious!!

  68. Valentina
    Posted 8 Jan ’14 at 20:39 | #

    Is it possible to use psyllium seed powder instead of the psyllium seed husk powder?

    Thanks again for the awesome recipe!

  69. Posted 9 Jan ’14 at 11:46 | #

    Ooh, I am so excited about your new cookbook! I love your first one, and read (and cook from it!) all the time. Cooking and travel are my two favorite things so this is the perfect combination for me :)

  70. Posted 9 Jan ’14 at 18:18 | #

    So excited about your next book! Can’t wait. Meantime, I’ll enjoy this delicious cashewgurt :)

  71. Nina
    Posted 9 Jan ’14 at 22:08 | #

    Would the recipe work with brazil nuts instead of cashews? It sounds really good, but I’m allergic to cashews :)
    Thanks a lot and congrats on the new book, I love the first one ;)
    Greetings from Croatia :)

  72. nina
    Posted 10 Jan ’14 at 05:32 | #

    Dear luise and david, (sorry for my english :S) i am following you for one year now! I remember discovering your blog while i was sick during the cold winter and reading your posts, especially the ones aboute your big trip, was medicine! I love to travel and i think food is an essential element to discover in a country because it tells a lot about cultures (my background in anthropology…) so i am more than happy to read this big new! i am looking forward to be able to buy this book! but meanwhile i still have lots of recipes to try in the green kitchen which is fool of bookmark! Best regards from the south of france!

  73. Posted 10 Jan ’14 at 10:56 | #

    I look forward to this next book … Does the above will be re edited ? Impossible to find it any more… ;-)

  74. Posted 11 Jan ’14 at 01:33 | #

    This looks delicious. Also I can’t wait for the next cookbook, My wife and I love your cookbook!

  75. Posted 11 Jan ’14 at 19:28 | #

    That’s great news. The Green Kitchen gave me such a lot of wonderful ideas. It has been a great resource and I am so glad to hear there is going to be more to come.

  76. Sharon
    Posted 12 Jan ’14 at 00:16 | #

    I made this this morning. So quick and so yummy. Added vanilla bean and cinnamon to some of it also. Worked really well. Will try coconut shreds next. Endless combinations. Great over muesli. I love your website and spend too many hours here….mmm! Your first cookbook is so inspiring. Can’t wait for the next. Congratulations

  77. Posted 12 Jan ’14 at 08:11 | #

    This looks really good… and I can eat it too! yay. Thank you :)

  78. Posted 12 Jan ’14 at 10:35 | #

    I tried this recipe this morning and found it delicious and very filling. I don’t have a super-great blender so the texture didn’t get as smooth as it looks here, but still very pleasant. I used chia seeds gel to bind it and worked very nicely. I have a doubt: I have psyllium husks, can I make the powder just by grinding them or are they a completely different thing? Thank you, and excited to see your next book!

  79. Malou
    Posted 14 Jan ’14 at 14:20 | #

    I tried the recipe with psyllium husks and it worked. My cashewgurt looked so beautiful and tasted amazing. The whole family loved it and asked me already when I will remake it.

  80. Cristel
    Posted 15 Jan ’14 at 07:24 | #

    I also tried this during the weekend, turned out wonderful.
    Really delicious topped with fresh summer fruit and makes a delicious spread for banana bread too ;) I’ll try swapping dried figs for the dates next time.
    Can’t wait to see your next book on the shelves. I cook from you book all the time, I’d love to be a recipe tester if you need volunteers!

  81. Suzie
    Posted 15 Jan ’14 at 18:37 | #

    I absolutely love your first cookbook and am so excited to hear that you are planning another!! I would love to be a recipe tester when you start looking for volunteers.

  82. gourmet goddess
    Posted 16 Jan ’14 at 01:40 | #

    just made this with raw cashews and it was delicious … can I make it with raw walnuts – or which other nuts would you recommend ? A great alternative for a dairy free yoghurt sensation.

    gg

  83. gourmet goddess
    Posted 16 Jan ’14 at 01:41 | #

    hi
    can you make this with raw walnuts ?

    the cashew version was delicious …. and or which other nuts would recommend using?
    thanks
    gg

  84. Posted 19 Jan ’14 at 20:28 | #

    Made this this morning, was so excited I could hardly sleep in! Delicious! Thanks you guys! x

  85. Posted 19 Jan ’14 at 21:46 | #

    Great news! I was able to culture this yogurt recipe successfully using 1 tsp of probiotic powder. It turned out thick like Greek yogurt and perfectly tangy! I also added a little extra water to the original recipe. I’ve been trying to make a nondairy cultured yogurt for three years (some near hits, but mostly misses) and this is a winner! Going to try with sunflower seeds and pumpkin seeds next!

  86. Julia
    Posted 19 Jan ’14 at 22:30 | #

    I just put my nuts and seeds to soak now, so I can try out tjis recpe tomorrow.
    I have a lot of psyllium seeds and aswell psyllium seedhusks so I guess from the comments before, that I am able to intercharge them?
    I haven’t used the whole seeds very often as to say almost not at all.
    So I look foward to find use for them with this recipe.

    Such guide-only recipes always inspire me to get creative in my kitchen. Sometimes I even wonder myself, when my brain gives me the wierdest ideas.
    Like for example to use peanuts to make it into yoghurt.
    And by the fact that peanuts are legumes, my brain even told me further to try legumes instead of nuts, wierd huh? I just wonder if that would be possible. I mean like soy bean yogurt… It could also only be my wierd brain overfunctioning…

  87. Posted 23 Jan ’14 at 07:49 | #

    just finished my first bowl if this gurt and I am addicted!I used apricots in stead of dates, that’s what I had. Shame that this is the most expensive breakfast ever…but what a treat! Yum yum

  88. patricia
    Posted 23 Jan ’14 at 23:02 | #

    Hello! Congratulations for this lovely website !!! PLenty of beautiful recipies, pictures and stories.
    I’ve tried your cashewgurt recipie and I didn’t get a creamy aspect like yogurt. I think I’ve followed literally your instructions.
    - Is-it because my choper/mixer is not enough powerfull? Do the mixture have to be very smooth?
    - Is-it because the type of psyllium? I used psyllium husk buyed in Paris (tégument de psyllium in frech). The texture of my cream didn’t change after adding the psyllium.
    - Or do you have another explanation?
    Thank you for your advices !
    I will continue tryying your recipies !!

  89. Julie Powell
    Posted 24 Jan ’14 at 19:25 | #

    I made this today, and it was very good. However, maybe it’s because I used Psyllium powder…but it only needed a teeny tiny amount of it to thicken. I did use it, but very little. It’s delicious and very rich. Kind of like a buttery,smooth, ricotta cheese…. thank you.

  90. Posted 5 Feb ’14 at 16:35 | #

    Wonderful news! I’m excited to see what regions most inspired you! Looking forward to the release!

  91. Elin
    Posted 5 Feb ’14 at 22:13 | #

    Åhh vilket trevligt recept! Det här ska absolut testas!! :-)

  92. Posted 8 Feb ’14 at 23:06 | #

    Yet another beautiful blog post! Ever since I have found your blog I have fallen in love with your stunning pictures and mouthwatering recipes and cannot wait to give this one a try! I love all of the props you use in your pictures, would you mind me asking where you got the beautiful grey bowls from?
    Already looking forward to the release of your next cookbook!!

  93. Carin Lynne
    Posted 10 Feb ’14 at 04:50 | #

    Can I use roasted cashews? This recipe looks great!!

    • Posted 11 Feb ’14 at 23:58 | #

      Hi Carin, You actually need raw cashews in this recipe, it’s the only way to get it creamy. Good luck!
      /Luise

  94. Nancy
    Posted 14 Feb ’14 at 12:20 | #

    Mine is really gritty and watery :( I think maybe my blender isn’t good enough but the psyllium didn’t seem to do anything at all in terms of setting it either…. Any suggestions? Maybe I should turn it into something else altogether?

  95. Posted 20 Feb ’14 at 14:24 | #

    Hi David & Luise – I only have psyllium seeds. Would you suggest I soak them as seeds or grind them into a powder first? I am making this tomorrow, and can’t wait!

    • Posted 22 Feb ’14 at 16:11 | #

      This was such a hit. Guests who I thought would be skeptical loved it. I soaked the psyllium seeds, then drained most of the water away and added the seeds in while blending the cashews. Seemed to work fine this way but I’m not sure they’re as effective at giving the yogurt that extra smooth, creaminess as the powder is. But my vitamix did a pretty good job of getting it really creamy anyways.

  96. Juanita Barrientos
    Posted 9 Mar ’14 at 13:30 | #

    This looks amazing and beautiful! Just wondering if I’m missing out on friendly yogurt bacteria? Or does the lemon juice act as a starter for fermentation process?

  97. Posted 19 Mar ’14 at 09:31 | #

    This is how I ‘found’ you; I’m a coeliac and dairy free and your food has been a revelation for me – this breakfast and your amazing buckwheat porridge from your book are my two top meals ever. Eating will never be the same again, thank goodness! x

  98. David Rl
    Posted 24 Mar ’14 at 07:06 | #

    Just tried this, with my own tweak :-)
    I used chia seeds to get it creamy instead of psyllium and half banana for the sweetness instead of dates, smoked sea salt gave it an extra flavor!
    I love your blog and just ordered your book! Keep up the good work!
    Ps. Lärde känna om er i en tidningsartikel på Kungsholmen, hoppas ni släpper appen till Android nån gång ;-)

  99. Posted 26 Mar ’14 at 08:23 | #

    My sister is dairy intolerant and loves yoghurt. The soy one she eats is Ok but not really her favourite. I passed on this recipe and she is beside herself with happiness. Thank you for sharing.

  100. simon
    Posted 3 Apr ’14 at 01:44 | #

    Ive made this recipe twice in the past week alone, it’s so good! For one of them I split the batch in half and added some cacao powder and honey and then froze it in a mason jar overnight (~6 hours) and in the morning it was the exact consistency and flavor of chocolate ice cream without even using an ice cream machine! very good recipe

  101. Sandee
    Posted 20 Aug ’14 at 18:29 | #

    What is the nutritional value of your yummy yummy Cashewgurt raw yogurt? I am obsessed, and could easily eat this non stop.

    Thanks You

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