Is your dairy-free child really missing yoghurts? Did your little one used to love eating a strawberry yoggie for pudding? Are you looking for an easy, yummy dairy-free yoghurt alternative? This strawberry cashew yoghurt is the answer! It is totally delicious and very quick and easy to make.
Dairy intolerance is on the up. You may be aware that your child is intolerant to milk products already. If not then suspect this if your toddler has a constant streaming nose, persistent cough, lots of sore tummies and itchy skin. Over-the-top meltdowns and poor sleep can also accompany the more physical symptoms and this is what can affect the rest of the family.
The fussy feeders that come into my clinic almost always live on only a handful of foods. Strawberry yoghurt, crackers, chicken nuggets and fish fingers are the usual choices. These kids usually test with very significant food intolerances, unwanted gut bugs and are low in essential vitamins and minerals. Often when we are trying to expand a little one’s repertoire of foods we need to begin with replacing the unhealthy options with healthier alternatives and this is where this yoghurt is a winner!
Even if you have a child who can tolerate dairy it is good to avoid the processed sugar-rush foods that fill the supermarket shelves. The UK’s leading kids yoghurt brand contains 2 teaspoons of sugar in each 85g pot (in the form of sugar, fructose and concentrated fruit puree). These also contain several dodgy natural flavourings. The flavourings are anything from natural and may be sources of free glutamate (cousin of MSG) and this is what makes them so incredibly addictive.
This recipe simply blends up cashew nuts, pear and maple syrup as a base and then you simply add strawberries and blend it up in your Nutribullet or high-speed blender. Supercharge it with adding some probiotic strains, it’s a great way for getting these into your children. This yoghurt lasts in the fridge for up to 3 days.
- 9 Strawberries
- 200 grams Cashew Nuts
- 3 Pears Ripe and soft
- 1 tablespoon Maple Syrup
- 1/4 teaspoon Vanilla Extract
- 1 capsule Probiotic Or a child's sachet/drops. Optional
- 4 tablespoons Water
- Soak the cashew nuts in water with a pinch of salt for about two hours
- Peel and core the pears and simmer gently in a little hot water for 5-7 minutes until soft. Let the pear cool.
- After soaking the cashew nuts, rinse and then drain. Place these in your NutriBullet or high-speed blender with the pears, maple syrup, vanilla powder, water and strawberries so that it makes a thick and smooth yoghurt consistency. This takes about a minute.
- Ensure the yoghurt is cool and then add the probiotic powder. Simply open up a capsule or a sachet and sprinkle it in. Then blend again for a few seconds.
- Serve on its own or with berries and granola.
Cooks Tip: Can be used with smooth cashew nut butter instead of soaking the cashews to speed up the process.
