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  • 100% Plant-Based


Serving size: 4

While a yogurt bowl isn't the most revolutionary breakfast, when you make your own yogurt from scratch and homemade granola, it really makes it feel and taste that much more special. Making plant-based yogurt sounds intimidating, but it's actually unbelievably simple and I love it for several reasons you can taste the freshness, you have much more control over the ingredients and it's therefore more pure, and you can customize the level of sweetness to your exact preference.

Whenever I buy plant-based yogurt at the store, the unsweetened version is too bland and the sweetened options are all overly sugary. Making my own yogurt allows me to get it just right. Plus, many store-bought yogurts contain added ingredients that reduce the overall health benefits. Even plain, organic plant-based yogurts may contain added gels, gums or flavorings that we're better off not consuming.

This cashew based yogurt pairs perfectly with my homemade granola which has as many different kinds of seeds in it that I could pack in there (chia, hemp, flax, sunflower, and pumpkin) which is why I call it my super-seed granola bursting with healthy fats, protein, fiber, antioxidants, vitamins, and minerals.

It's honestly the perfect combination of salty and sweet and I love to make a batch of it to enjoy throughout the week. It also makes for a nice little gift if you package some in mason jars and give to your friends and family (my mom loves when I make this and gift to her).


• 2 cups raw, unsalted cashews

• 2 teaspoons apple cider vinegar

• 1 1/2 cups fresh water

• 2 teaspoons vegan probiotic powder

• 2-3 tablespoons maple syrup

If you don't have a jar of probiotics in powder form, you can split open and empty out the contents of 8 probiotic capsules instead. The directions for this yogurt will include steps for a simple fermentation process but if you don't care for your yogurt to have probiotics, you can skip this step and your yogurt can be made in half the time. It will be lacking the gut-boosting benefits; however, I'm throwing it out there if you're looking to speed the process up.

I think 2 tablespoons of maple syrup is plenty for a perfectly balanced taste but if you like your yogurt on the sweeter side then use 3 tablespoons. Of course, you could do even more depending on your preferences, but part of the point in making it yourself is to avoid consuming excessive amounts of sugar.


Begin by soaking your cashews for at least 8 hours. Alternatively, you can soak your cashews in boiling hot water for as little as 30 minutes up to a few hours. Many of my recipes call for soaked nuts and this little trick definitely comes in handy. Just keep in mind that the longer you soak your nuts, the creamier your end product will be.

After your cashews have finished soaking, drain them from the soaking water and add them to a high-powered blender. Add the apple cider vinegar and a fresh 1 1/2 cups of water to the blender and blend until completely smooth and creamy.

Transfer the mixture to a glass or ceramic bowl and stir in the probiotic powder, mixing thoroughly to combine. Next, cover the yogurt with a cheesecloth or paper towel, secure with a rubber band and store in a dark, semi-warm environment for 24 hours (a microwave or oven that are not in use are good spots).

After the 24 hours is up, stir in your desired amount of maple syrup, cover once more and refrigerate for at least 24 hours before serving. (If you choose to skip the fermentation process, add the maple syrup to the blender mixture and transfer directly to the fridge.)


• 2 cups oats

• 1/3 cup chopped walnuts

• 1/3 cup chopped almonds

• 1/3 cup chopped macadamia nuts

• 2 tablespoons chia seeds

• 1 tablespoon hemp seeds

• 1 tablespoon ground flaxseeds

• 1 tablespoon sunflower seeds

• 1 tablespoon pumpkin seeds

• 1 teaspoon cinnamon

• 3/4 teaspoon Himalayan pink salt

• 2 tablespoons avocado oil

• 1/4 cup maple syrup

• 1 teaspoon vanilla extract

• 1/2 cup chopped dates


Preheat your oven to 250 degrees.

In a large bowl, combine the oats, walnuts, almonds, macadamia nuts, chia, hemp, flax, sunflower, and pumpkin seeds followed by the cinnamon and salt.

Combine the avocado oil, maple syrup, and vanilla in a small bowl then pour over the dry ingredients and mix thoroughly.

Spread the granola out in a single layer on a baking sheet and bake for 1 hour 10 minutes. You can check on it periodically and stir but it is not entirely necessary. Most of the time I throw this in the oven, go do other tasks and come back just in time to take it out. It's nice that it's pretty low maintenance after simply combining all the ingredients and placing in the oven.

Once done baking, allow to cool completely then sprinkle in the chopped date pieces and toss to combine.

Transfer to airtight containers and store for several weeks in the fridge.

Combining these two recipes is a match made in heaven. The yogurt is ultra creamy, rich, and decadent alongside the crunchy, chewy, and toasty granola. Top with fresh fruit, bee pollen and whatever else your heart desires and you have one seriously filling breakfast that's notably more nutrient dense than any store-bought version of the two and minimally processed in comparison.
I also love that you can completely customize both recipes. Try blending fresh fruit into your yogurt mixture or swapping out the oats for quinoa, swapping any of the nuts for pistachios, brazil nuts or cashews, swapping the avocado oil for coconut oil, and even swapping out the dates for goji berries or any dried fruit of your choice the possibilities and combinations are truly endless and I can't wait to see your variation!


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