Recipe
Prep Time
0
Cook Time
0
4 - 6 People
Serves
2
Beginner
Difficulty
0
Ingredients
Cashew oat yogurt
- 1 cup rolled oats
- 1 cup cashews, soaked in water until plump
- 4 cups water
- 1 tsp vanilla extract
- pinch of salt
Protein rusk granola
- 1 1/2 cups buttermilk bran granola crumbs from your previous bake
- 1 cup rolled oats
- 1 cup peanut butter
- 1/3 cup honey
- 1/4 cup hemp seed powder
Toppings
- Sliced fruit
- honey or syrup
Method
- Add the oats and soaked cashews to a blender along with the water, vanilla extract, and salt.
- Blend until super smooth, then pour through a cheesecloth, straining until you have a smooth liquid.
- Pour into a saucepan and let it come to a boil on low, stirring until it starts to thicken. Once thickened, pour it into a glass container and let it chill until lukewarm, here you add 125g of your favorite vegan yogurt and stir well.
- Now you have to let it sit in a warm spot, cover it with blankets for about 9-12 hours, or place it in your instant pot on Sous vide for 9 hours at 38 degrees Celsius. Chill until serving time.
- Granola: Mix the ingredients and press into a parchment paper lined tin, let it bake for 10-15 minutes until brown, let it cool before breaking into pieces, and serve on top of the granola along with some fruit, syrup and a dash of cinnamon.
