Vegan Strawberry Yoghurt

Leslea Matsis

½ cup Boiling water
⅓ cup Raw cashews – washed
1 cup Pineapple juice
50ml Maple syrup, honey or other sweetener of choice
2 ½ level Tbsp Cornflour
⅛ tsp Salt
¼ tsp Vanilla
2 cups Fresh strawberries – sliced (can be frozen)

Place cashews and boiling water in blender and process smooth.
Add remaining ingredients and again blend until smooth.*
Pour into saucepan and cook over medium heat, stirring constantly with a whisk until mixture thickens.
Pour into a bowl, cover with plastic wrap directly onto surface and refrigerate over-night.
Stir before serving into individual bowls and garnish as desired.

*At this point the mix can be frozen until needed. Thaw and cook as above.

Parfaits – Layer yogurt and muesli into glasses; garnish with whipped topping, a fresh strawberry, mint leaf, etc.

Blueberry Yoghurt – Substitute blueberries for strawberries and replace vanilla with ¼ tsp almond extract.

N.B. I buy strawberries when they are plentiful and cheap, then prepare and freeze, but don’t be afraid to experiment – try other fruits, or even canned, in juice and well drained.

This presentation was given as part of the Live Well series held at Masterton Seventh-day Adventist Church in New Zealand. Feel free to contact us for more information.

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