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Banana Cashew Yogurt

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

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.

Ingredients
  • 2 Bananas
  • 1/2 can full fat coconut milk
  • 4 heaping spoonful's of cashew butter
  • 1/2 teaspoon cinnamon
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.

Note
To change up this recipe, use cashew or peanut butter. Change out the protein for chocolate or add in chocolate chips.
Keywords: bananas, cashew butter, yogurt