Recipe of the week: Vegan Yoghurt

Prep time: 5 mins

Makes: 1 cup

Ingredients

150g cashews

160g whole almonds

250ml water

Steps

1.Place the cashews and almonds in a large bowl and cover with cold water. Leave covered for a minimum of 4 hours better overnight if you can.

2.Drain out the water and then rinse the nuts with cold water.

3.Put the nuts in food processor until it forms a yoghurt-like consistency.

Tips

You can experiment with different nuts to create this yoghurt, bearing in mind the flavour each nut will create.

You can store your yoghurt in the fridge for up to 1 week.