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Raw Cashew Banana Yogurt from Choosing Raw

Author - Gena Hamshaw


  • 1 cup cashews soaked for 2 hours or more, then drained
  • 2 large bananas
  • 1 1/2 tablespoons freshly squeezed lemon juice
  • 2/3 cup coconut water 1/2 cup if you’re using a food processor
  • 1 pinch sea salt
  • 1/2 teaspoon probiotic powder optional; you can simply open up a few probiotic capsules for this!


  • Blend all the ingredients in a high-speed blender until smooth. Alternatively, place all the ingredients, except the coconut water, in a food processor and pulse a few times to combine. Turn the motor on and drizzle in the coconut water in a thin stream. Keep processing until the mixture is very smooth. Stored in an airtight container in the fridge, the yogurt will keep for 2 days. From Choosing Raw by Gena Hamshaw. Reprinted with permission from Da Capo Lifelong, © 2014.