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- 2 cups raw cashews (soaked overnight)
- 4 tbsp unsweetened soy yogurt
- pinch sea salt
- in a blender: blend all the ingredients ⇒ let the mixture sit at room temperature for 12 to 48 hours to ferment, then store in the fridge up to 2 weeks
- swaps: from cashews ➳ sunflower seeds, from soy yogurt ➳ coconut/oat/almond yogurt
jul 27 2021 ∞
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mar 3 2022 +