Raw Cashewgurt Bowl + News!

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Writing a cookbook was a new and rather chaotic experience for us, in many different ways. Hopefully we have learned a few lessons for this next one. Yes, there will be another one! And if everything goes as planned, it will actually be released already toward the end of this year – Autumn/Winter 2014. So as you might guess, we are right in the middle of the cooking-eating-recooking-shooting-process.

The theme will be Food inspired from our travels, which is one explanation behind our frequent flights between the continents this past year. We have been inspired by vegetarian recipes from around the world and are giving them our personal Green Kitchen twist. Everything is being tried in our own home to make sure that they are easy accessible and completely doable in normal kitchens. We have already cooked up and shot a whole bunch of recipes that we are pretty excited about, hopefully you will think the same. It feels so wonderful to have been given the opportunity to write a cookbook that is so in accordance with how we cook at home; we rarely stick to one style or country, but jump from Scandinavian to Indian to American to South European food.

We will share more details as we proceed and probably also see if there are any volunteering recipe testers out there. Stay tuned.

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Now on to today’s recipe. Since this is the first post of the year, we wanted to share something very fresh, delicious and hopefully new to many of you – a creamy and easy cashew ‘yogurt’ = cashewgurt. This is something you can whip up in a couple of minutes (given that you have soaked the cashews the night before) or make a larger batch, scoop into jars with topping of your choice and have yourself a portable breakfast any morning. This cashew treat is also perfect for serving at events/brunch/tea parties etc. Scoop into small glasses, garnish with berries, place on a tray and see how many that can guess that this creamy treat actually is vegan.

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Raw Cashewgurt Bowl
Serves 2
Inspired from a breakfast we had at Simple Raw in Copenhagen. An absolute must-visit when you are in Copenhagen.

1,5 cups / 3,5 dl raw cashew nuts, soaked overnight (8-12 hours)
2 tbsp lemon juice or more to taste
10 tbsp water
2 fresh soft dates or soaked dried dates, pitted
1 pinch sea salt
1/2 tsp psyllium husks powder + 1/2 cup / 120 ml water *see note

Combine psyllium husks powder and water in a small bowl and stir until it thickens. Place soaked cashew nuts in a high speed blender (or in a bowl and use an immersion hand blender). Add lemon juice, water, dates and sea salt and blend until completely smooth. Pour into a bowl and add 2 tbsp psyllium gel and stir to combine. Scoop into two serving bowls or glasses, chill in the fridge for 10 minutes. Serve with granola and fresh fruit.

Note: The psyllium seed husks gel adds a very delicious creaminess to the yogurt that is kind of key to this recipe. You could make it without, but it won’t be as creamy. Psyllium seed husks powder is really affordable and is a good source of fiber and contribute to good intestinal health. You can find it at the supermarkets gluten free shelf, in health food stores or order online. Use it in gluten free or egg free baking, like this Paleo bread recipe. If you have digestive problems try adding a spoonful of psyllium husks gel in your morning porridge or smoothie for a few days and it’ll ease your digestion.

123 Comments

  • Hello! I love the idea of this recipe and just made it. It's in the fridge. Do you think I could add a probiotic and culture it in my yogurt maker? I've been looking for an easy way to make nondairy yogurt. Thank you!
  • I cannot wait to make this, what a creative spin on cashew cream to turn it into yogurt! The persimmons and pomegranates are beautiful against the yogurt. Can't wait for the next book, congratulations! I just made your beet bourguignon from the cookbook for guests with lentils and mashed parsnips and potatoes, and it was a hit.
  • Pernille Danelund
    This looks absolutely delicious! I have one question, though. Where to you purchase the cashews? I find that everywhere I look the nuts come in ridiculously small packages at ridiculously high prices. So, I wonder; have you somehow found cashews at a somewhat reasonable price? Fingers crossed that this is true, because then I will be having raw cheesecake for dinner at least 7 days in the week :-) Pernille
  • Malin
    Tack för att ni inte gör det ett dugg jobbigt att försöka äta vegetariskt! HUR/NÄR kan man haffa er bok på svenska?
  • Oli
    Wonderful news to hear about your new cookbook! I cook from your book a lot and I will be happy to be your tester. Thank you for all your love and inspiration you brought into our home with your wonderful dishes. Fingers crossed for all the hard work and creative exploration with your new book! Happy New Year 2014!
  • Kathryn
    My new copy of "Vegetarian Everyday" was my favorite Christmas present this year. I already can't wait for your new cookbook! Thanks for the great recipes.
  • Catherine
    Hi Luise and David, I received your book as a Christmas gift and I just love it!!! The pictures are beautiful and make me want to try everything. Just one question: can I replace fresh dates by soaked dried dates? It's difficult for me to get hold of fresh dates. Catherine
  • This looks amazing! I've made something similar to it before using buckwheat, but I'm definitely going to give this recipe a try soon! And congrats on the new cookbook! The news made my day; I loved your first one and have tried and adored so many of the recipes. This new book cannot come fast enough! Best wishes for a wonderful year to you!
  • Alice
    This is effectively new for me and I'm loooking forward to trying it. This would be a good treat for a healthy and nourrishing breakfast for these coming days when I have to learn a lot for my exams. I also just bought lots of nuts, seeds and flakes in a (French) biocoop, what a pleasure! Not only because it is cheaper (for a Swiss) but also because they have so many things that it feels like being in a usual supermarket. In Switzerland, organic food stores are rather small or boutique-like and everything is already packed. Besides, I wanted to thank you for your inspiring recipes. For New Year's Eve, I did your Frozen Cheesecake and some stuffed vegetables inspired by your dancing pumpkin ( ;) ) and some potatoes as röstis, the guests found everything delicious and they even forgot that there was no meat (though my meals weren't totally vegetarian, I did serve some smoked salmon). That was such a success and the only thing I can do is to give you back the happiness and pleasure we all enjoyed during this evening! Congratulations for being such generous people!
  • I made your cashewgurt today. So simple and sooo tasty! Thank you
  • Totally fantastic idea with the psyllium husk thickener. I make and use cashew cream quite a bit and this will bump up a notch a number of dishes for which I use cashew cream.I suppose without the dates it would be a good savoury thick cashewgurt for raitas and the like. Making this asap. Thanks so much! Genius
  • The premise for your new cookbook sounds incredible! I can't wait for it!
  • Absolutely beautiful! What a great looking recipe, certainly one I will be trying very soon. BIG BIG Congratulations on the new book! Can't waiiitttt!!!! xo
  • Hi thanks for this inspiring recipe and for making me discover psyllium powder. I had seen the grains before but had never thought of using them this way, will definitely try your cashew yoghurt!:) If you're looking for testor I'm in. I live and cook French along with Asian food .. Cheers and happy new year!
  • This looks amazing! I'm guessing you could substitute the cashews with other nuts too like almonds? I can't wait to try this out - I just need to find some psyllium husks powder first haha! Have a lovely weekend :)
  • Congratulations, you two!! Pretty exciting news and a fantastic topic. Feel free to visit Montreal/Canada this spring and we'll go sugaring off for maple syrup on my back yard. ;) Perhaps for the dessert chapter? Seriously, though, I'm so excited for you guys!
  • What an interesting little dish! How fun, and how great to top with freshly picked berries! :) Thanks for sharing. Can't wait for the new cookbook!
  • Congratulations on your new book! I can't wait to read it this year, your previous book has been a huge inspiration in our cooking:)
  • Congratulations!! Your pictures, stories, recipes ...so so inspiring! Happy 2014!
  • Julia
    Congrats to those exciting news! I´m still waiting for the german version of your first cookbook to be released, which will be just around my birthday :) perfect present to myself! And I´ve never tried psyllium seed husks in the cashewghurt, though I´m almost exclusively working with cashews as a dairy substitue, so I will give it a try newt time. Thanks for the inspiration! And the photos are stunning as always, love Luises dress^^
  • Hi! I tried to leave a message from my smart phone earlier today and I couldn't, but I left you guys messages on your instagram; I would love to volunteer for testing your recipes. Just let me know!!
  • Delicious! Your images never stop inspiring me as I am currently working on persimmon and pomegranate paintings for our upcoming fabric designs. Deep orange and magenta- two brilliant colors + pairings in food and art = glorious! xo
  • Look forward to trying this with your banana granola which I made a few days ago for the second time. Most of what I eat on a daily basis is derived your and Sarah Britton's blog. Just love your recipes, photography, and stories. You seem like such great people! Keep up the amazingness. :)
  • Kim
    Can't wait to try this recipe. How long will it keep for in the fridge?
    • Hi Kim, it keeps for at least 3 days if kept in an air-tight container in the fridge. It might keep for a few more days, but we have never managed to restrain ourselves from eating it for that long. /David
  • Love the recipe. Quick question - Does the psyllium work as a coagulant to 'set' the yogurt? Does it get gelatinous, separating the solids, if left for too long?
  • Wow, det ville jeg aldrig have fundet på selv, men det ser jo både lækkert og sundt ud! Det kunne vel egentlig også laves med chiafrø i stedet for HUSK, hvis man ville have en mere proteinholdig cashewgurt?
  • What a gorgeous recipe! And I love that you've topped it with pomegrante seeds - eating pomegrante brings you good luck in the new year... Also, massive congratulations on your second book!
  • Bell
    congratulations! i cant wait for it to come out for pre-order! and FINALLY! I have been looking for a good cashew yogurt recipe for quite some time now, but no ones recipe looked all that good. you usually had to ferment it, which i have no time for. THANK YOU!!!!!!!!!!!!1
  • Congratulations on the second book, what an exciting news! Please do let us know when we could pre-order it. I cook weekly with your Vegetarian Everyday and have recommended it to all my friends and students, so I am pretty sure your next book will be amazing too. I am always looking for a new raw yogurt recipe, so I am trying your Cashewgurt as soon as the cashews are soaked long enough, it looks oh so velvety and yummy with the added granola, persimmon & pomegranate! Happy Healthy & Joyful 2014 to you 3!!! XO

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