- 2½ cups raw cashews (soaked in water overnight)
- 1 tablespoon pure vanilla extract
- ½ cup pure maple syrup, grade B
- ¼ cup virgin coconut oil, melted
- ½ cup fresh lime juice, plus zest for serving
- 2 tablespoons water
- ¼ teaspoon sea salt
- 1 pint blueberries
- 1 mango, sliced
About this recipe
I was recently asked to create the ideal brunch recipe for Sarasota moms. When I think of moms living on the Suncoast, I think of active, savvy ladies who love to get outside and take advantage of everything this gorgeous town has to offer. We also love food … really good food. And just because we want to eat really good food, it doesn’t mean we want to feel anything less than great after we’ve eaten it. That’s why I wrote this recipe for a sweet, tart, and luxurious cashew-based yogurt. Wait, did I call this yogurt? It’s really more like cheesecake, but calling it yogurt makes it sound less indulgent. Either way, it’s ridiculously good and good for you. So all you Suncoast moms, hand someone who loves you this recipe, eat a bowl, and hit the beach! Happy Mother’s Day to all you beautiful creators of the future!
Cashews are one of my favorite nuts. They are versatile, creamy, and have a natural umami flavor. Loaded with heart-healthy monounsaturated fats and antioxidants, these buttery beauties help keep your ticker top-notch. Plus they protect your bones, boost energy, and provide protein. Please always purchase raw nuts, as exposing nuts to extended periods of high heat (like done in most commercial roasting) destroys much of what makes them so awesome for you.
Pure maple syrup is sap extracted from certain varieties of maple trees and then boiled down to concentrate the sweetness and flavor. This is not at all the same as “pancake maple syrup,” which is often high fructose corn syrup with maple flavoring. When in doubt, read the ingredients: It should say “maple syrup” and that’s it. It’s not cheap, but it’s well worth the cost — and when used in moderation, like all sweeteners should be, it’s not cost-prohibitive. Maple syrup is one of my preferred sweeteners because it’s minimally processed, has an amazing flavor, is low in fructose (fructose is a simple sugar that when consumed in abundance can contribute to liver and heart problems), and contains a healthy dose of minerals (like iron and zinc) and antioxidants.
I use a lot of lime in my cooking. Probably because my parents have always had a lime tree growing in their yard, so they just taste like home to me. Fortunately, they are flavor bombs that pack a healthy punch, too. Lime juice provides calcium and folate (both great for women’s health), as well as vitamin C and cancer-fighting limonoids.
The beginning of mango season is underway and blueberries are in full swing. If you can’t find a neighborhood mango tree that’s ready for picking yet, use Florida peach instead — they are mighty sweet this year.
- Drain cashews well. Combine all ingredients in a powerful blender and blend until completely smooth and creamy, scraping down sides as necessary. This may take a few minutes, be patient. Add additional water, if needed, to get the desired consistency.
- Transfer mixture to a bowl and refrigerate until chilled, about 2 hours. (Keeps for several days in refrigerator.)
- To serve, spoon cashew yogurt into bowls and top with blueberries, mango slices, and lime zest.