1 C raw, unsalted cashews - (soaked in water for 8 hours or overnight. Discard water before using in recipe)
2 Tbsp fresh squeezed lemon juice
⅓ C cinnamon applesauce - can also use plain
⅓ C unsweetened cashew or almond milk
2 Tbsp good quality pure maple syrup
½ tap vanilla
pinch of kosher salt
Instructions
Add all ingredients to a blender. Stop and scrape down sides as you go. Blend until smooth. Store in the refrigerator in an airtight container for up to 4 days.
Good Thyme Tip - This yogurt is great over fresh fruit or anything you would normally serve with yogurt. Use additional cashew milk to thin out to desired consistency.
**Adapted from Dreena Burton at Plant-Powered Kitchen
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/vanilla-cashew-yogurt/