Raw Vegan Cashew Coconut Cinnamon Yogurt | Jason Wrobel

raw_vegan_cashew_coconut_cinnamon_yogurt_jason_wrobel_picHop aboard the probiotic train with Jason Wrobel, aka J-Wro, celebrity raw chef and TV host. You can quickly and easily mix up and culture your own yogurt using coconut water, soaked sunflower seeds, soaked cashews, cinnamon, organic white miso, dates, orange zest, and a drizzle of liquid probiotics. Once it’s cultured a few hours and set up in your fridge, top it with fresh fruit for a smooth, delicious zing without the dairy or processing you’d find on the grocery store shelves.

Recipe: Raw Vegan Cashew Coconut Cinnamon Yogurt

raw_cashew_pumpkin_seed_yogurt_picIngredients

  • 2 cups Rejuvelac, fresh-squeezed orange juice, coconut water, seaweed water, or filtered water
  • 1 cup raw cashews, soaked
  • ½ cup raw sunflower seeds, soaked
  • 2 teaspoons cinnamon
  • 1 teaspoon white miso
  • ½ cup pitted dates
  • Pinch sea salt
  • ½ teaspoon orange zest

Instructions

  1. Blend all ingredients together for about 30 seconds.
  2. **Optional: add your preference of powder or liquid probiotic.**
  3. Pour yogurt into a bowl, cover with cheesecloth, and allow the yogurt to set (ferment) for 1 to 3 hours at room temperature. Put in fridge to set longer for extra yogurt consistency.
  4. Serve with fresh fruit.

jason_wrobel_raw_vegan_yogurt_imageDiet type: Vegan

Diet tags: Raw

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