Yogurt is such a convenient breakfast food. You scoop it out into a bowl, add some toppings, and voilà, breakfast is done! That early morning laziness is exactly why this vegan cashew yogurt came into life. I wanted the easy appeal of yogurt for breakfast while still maintaining that creaminess that comes with it. Add the warming cinnamon and the sweet vanilla and a delicious breakfast is served!

Vanilla Cinnamon Cashew Yogurt [Vegan, Raw, Gluten-Free]

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  • 1 1/2 cups cashews, soaked for at least 4 hours
  • Scant 1 cup water
  • 4 Medjool dates, pitted
  • 1 lemon, juiced
  • 1 teaspoon vanilla powder
  • 1 teaspoon ground cinnamon
  • Pinch of pink Himalayan salt


  1. Drain and rinse the cashews and add to a blender with the rest of the ingredients.
  2. Blend on high until completely smooth, about five minutes depending on how strong your blender is.
  3. Once nice and creamy, add to bowls and either chill until ready to eat or add the toppings and eat immediately!


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