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Plain Cashew Milk Yogurt provides a delightful and refreshing approach to your favorite creamy snacks. Made from the milk of savory cashews, it delivers a distinctively nutty flavor, complemented by its naturally smooth and luscious texture. 

Beyond its delightful taste, this particular yogurt, sometimes called cashewgurt, is also laden with essential nutrients. With a high content of healthy fats and proteins, it's not only a tastefully unique treat but also a beneficial part of your regular diet. It's a versatile ingredient perfect for breakfast bowls, smoothies, or simply on its own.

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plain cashew milk yogurt

The longer you allow the vegetables to cook, the creamier the sauce becomes. Harissa paste is a smoky chili-based condiment that hails from Tunisia; typically, available at Middle Eastern grocery stores, Trader Joe's, Whole Foods, and Amazon. It’s worth the hunt!

Capsicum Harissa Pasta

Sweet potato, kale, black beans and Cashewmilk yogurt give this salad many nutritional benefits, such as, beta carotene, fiber, vitamin C, and probiotics.  Make sure to massage the kale, as this will break down the cellulose to give it the desired texture.

Sweet Potato Kale Salad

Sumac is such a lovely and underutilized herb. I love its vibrant color and floral notes with a citrus punch. I use it to brighten up soups, sauces and salads. Here, it nicely balances the earthiness of the beets.

Roasted Beets with Cashewmilk Yogurt

This recipe transforms the humble lentil into a fragrant and soothing Indian-inspired dish. The spices help fight inflammation and the rice and lentils pair together to create a complete protein. Daal is a comforting dish that originates from India and can be compared to split pea soup only with Indian spices. In India, daal, also spelled dal or dahl, is the word used to describe lentils themselves and also any dishes made from them.

You can use any type of lentils that you want in this recipe, so don't worry if you can't find any red lentils. Different types are more commonly used in different areas of India. In the north, people tend to use Chana daal, i.e., yellow split peas. People in the south, tend to favor either mung beans  or pigeon peas . Dal is a spicy dish that includes a lot of flavorful ingredients. Some people take a shortcut by putting all the ingredients in the pot with the lentils at the same time. However, this robs the dish of its full culinary potential. To full

Red Lentil Dal

Comfort food at its best. The cashew cream sauce in this vegan pasta recipe lends a lovely and nutty twist paired with the bright crushed tomatoes. A hearty filling pasta that won’t bog you down. Don’t be shy with the fresh basil–you can never have too much!

We love pasta as it’s a versatile dish that can be adapted to any cuisine or dietary requirements. It can be served as an entrée, appetizer, or side dish. It also fills you up and gives you energy. Here are some considerations when making this pasta dish. Though the name of this recipe is penne, you can also use other shapes like rigatoni if you prefer. Regardless of what pasta shape you use, try to get the kind with ridges on the outside. This helps to hold more of the creamy sauce.

If you're wondering what is nutritional yeast? It’s a deactivated yeast usually grown on molasses, beets, or sugar cane. It has a cheese-like flavor and a flaky consistency similar to parmesan. It actually is high in protein fiber and B-vitamins.

Creamy Vegan Tomato Basil Penne

Tahini and Aleppo pepper give this cauliflower dish a distinctly Middle Eastern flavor. Whether you are looking for a tasty side dish or maybe looking for a vegan main like cauliflower steaks, this recipe will suit your needs. If you’re unfamiliar with tahini, we’re happy to welcome you to the club! It’s made of sesame seeds and used as a condiment all over the world. Essentially a paste of sesame seeds, it's a good source of protein and minerals like calcium. It also provides essential fatty acids because it is high in oil content.

When you are out sourcing your tahini, you may encounter different types. You get different taste profiles of tahini depending on how the seeds are prepared before making them into paste. Roasting the seeds before grinding them results in a more flavorful tahini, but making it with raw seeds preserves its nutritional value. If the outer shells are removed before grinding the seeds, the tahini is said to be hulled. Unhulled tahini is slightly more bitter 

Roasted Cauliflower with Tahini Yogurt Sauce

Cashewmilk yogurt makes for a creamy vegan rendition of Ottolenghi’s yogurt conchiglie pasta, from the cookbook Jerusalem.

Pea and Basil Pasta

This savory and sweet combination is the perfect bite of summer. Vine ripe tomatoes and sweet juicy peaches paired with farro and creamy vegan pesto is a great light and fresh meal for a warm summer night.

Plain Cashew Milk Yogurt

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