This post was created in partnership with The Body Shop Portugal.
Hello everyone! It's Rita here. Remember the challenge we got from The Body Shop Portugal? The TBS team asked us to create fun vegan recipes inspired by some of their newest products. Our first creation was an Anti-inflammatory Ginger & Turmeric Syrup, a powerful ally to help us fight off those nasty colds and allergy sniffles of February. Then we came up with the Coffee & Pear Coffee Cake, the right treat to cheer the rainy, gloomy sundays of March. This time around, we're bringing you something fresher and lighter. A vegan cashew yogurt flavoured with fresh ripe mango that tastes like a summer getaway in the tropics. We were inspired by the deliciously smelling vegan body yogurts by The Body Shop. They smell so good you'd wish you could have them by the spoonful! Take that spoon and have some of our cashew yogurt instead, it's 100% healthy and digestion friendly.
We're still blown away by the versatility of raw cashews, even after having created dozens of "cheeses", "butters", "creams" and "cheesecakes" based on this magical nut. If you get yourself a powerful high speed blender and the right ingredients in the right proportions, you can make yourselves some of this flavourful creamy yogurt. After cooling down in the fridge for a few minutes, it starts to set into a rich greek yogurt-like texture. It's delicious as is and on its own, but we added a couple of spoonfuls of our Mango Chia Jam and some more fresh mango for a special breakfast treat. And you can get really creative with it: add it to your smoothies for extra creaminess, serve it over a fruit salad or freeze it in popsicle moulds! Give it a go. :)
Vegan Mango Cashew "Yogurt"
(+4 hours soaking) 30 minutes | serves 2 to 4 portions
1 cup | 130 gr. raw cashews, soaked for a minimum of 4 hours, washed and drained
1/2 cup | 125 ml. rice milk
juice of 1/2 lime
1 tbsp rice malt syrup (or any liquid sweetener)
1 tsp coconut oil
pulp of 1/2 ripe mango (about 1 cup)
mango chia jam
ripe mango, chopped into cubes
toasted coconut flakes
STEP BY STEP
Start by gathering, preparing and measuring all of the ingredients. This will improve your dynamic in the kitchen.
- Combine all of the "yogurt" ingredients in your high speed blender.
- Blend for a couple of minutes or until you get a silky rich cream. Pause as many time as is necessary to scrape down the sides and fold any remaining chunks of cashews into the cream.
- Transfer the "yogurt" into a mason jar or airtight container.
- Allow to cool in the fridge for 30 minutes before serving.
- Store the "yogurt" in the fridge for up to 3 days.