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yogurt-cashew Recipe


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Category   Breakfast - Brunch
Sub Category   None

1 c soaked cashews
1/2 c plant-based milk
2 tbs lemon juice
1 tsp maple syrup
pinch of pink himalayan sea salt

Drain and rinse the soaked cashews. Add all of the ingredients to a high-speed blender. Process on high speed for 60 seconds, or until very smooth and creamy. Taste and adjust the sweetness. Transfer the yogurt to a jar or airtight container and store it in the fridge. It will thicken once it's chilled and should keep for about 5 days.

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