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Non-dairy Vanilla Yogurt


  • pinch sea salt
  • 2 cups cashews
  • 2 cups purified water (to boil)
  • 1.5 cups spring water
  • 1 tsp vanilla.
  • 1 tbs Farmhouse Culture Ginger Beet Gut Shot, if available


  • Boil purified water. Enough to cover cashews – approximately 2 cups.
  • Cover cashews with boiling water.
  • After 10 minutes, drain cashews.
  • Combine cashews, spring water, and vanilla in a food processor.
  • Chill cashew-water mixture for 30 minutes in the freezer.
  • Stir cashew-water mixture after chilling to ensure even temperature throughout.
  • Mix Gut Shot into the yogurt to add probiotic content.
  • Serve immediately. (HELLO, PARFAIT!)

Serves: 4

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