Banana Cashew Yogurt

I love yogurt.  I can’t actually eat the dairy gluten-free so I decided to make my own. But I had to make something that was easy and still had the texture and taste of yogurt.

This is a fast and easy recipe. 

This recipe can be eaten right after it is made or chilled.  My family prefers the chilled version.  This doesn’t last long in my house.

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Banana Cashew Yogurt

Author: celiacmommy Courses: Snacks

Difficulty: Beginner Prep Time 5 min Rest Time 30 min Total Time 35 mins Servings: 4 Calories: 210 Best Season: Suitable throughout the year

Ingredients

Servings

• 2 Bananas
• 1/2 can full fat coconut milk
• 4 heaping spoonful's of cashew butter
• 1/2 teaspoon cinnamon (Add more as preferred)

Instructions

1. Blend together the full fat coconut milk.

   I prefer to do this because the canned coconut milk is water on one side and solid on the other.  Mixing together ensures the best texture for the yogurt.  Once that is mixed measure out half a can and set aside.

2. Blend all the ingredients together

   Get out your food processor or blender. Make sure not to peel the bananas before now. Add in all the ingredients and blend together.

3. Pour in small containers and chill for 30 minutes (if desired) then serve

   I like to put mine in small mason jars and chill.

Keywords: bananas, cashew butter, yogurt