Ingredients
Method
- Combine frozen peaches, cashews, tofu, liquid sweetener, and lemon juice in a high-speed blender.
- Blend on high for 2-3 minutes, or until the mixture is completely smooth and no cashew bits remain.
- Taste and adjust sweetener or lemon juice as desired, then blend for another 15 seconds.
- Transfer the vegan yogurt to airtight jars and refrigerate for at least 30 minutes before serving. Stir well before enjoying.
Notes
- For the creamiest texture, ensure your blender is high-powered enough to fully break down the cashews and peaches. If I've noticed it's not blending smoothly, I sometimes add a tablespoon of water or plant milk to help it along.
- If using soft or silken tofu, you might need slightly less liquid sweetener or lemon juice, as these varieties tend to be more watery. Adjust to taste.
- Store the vegan yogurt in airtight containers in the refrigerator for up to 5 days. It tends to thicken slightly upon chilling, making it even more spoonable. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If using soft or silken tofu, you might need slightly less liquid sweetener or lemon juice, as these varieties tend to be more watery. Adjust to taste.
- Store the vegan yogurt in airtight containers in the refrigerator for up to 5 days. It tends to thicken slightly upon chilling, making it even more spoonable. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.