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Get Your Dose of Gut Friendly Flora with this Lemony Cashew Probiotic Yogurt

This “yogurt” isn’t cultured like a typical yogurt at the store but has plenty of probiotics in it thanks to our Sunbiotics vanilla probiotic and prebiotic powder. If you’re looking for a delicious way to sneak in some extra love for your gut, this creamy and lemony plant-based yogurt is a great option that doesn't require any special kitchen equipment aside from a blender. Serve with fresh berries for a yummy breakfast or snack, or layer with granola + fruit for a parfait. 

Sunbiotics probiotic formulas are certified organic, food-based, and contain the top strains of beneficial flora to help support digestion and overall gut health. Unlike many probiotic formulas on the market, they are free of all additives and common allergens like wheat, soy, dairy, and corn. They are shelf-stable and activated in the GI tract once ingested - which means they're also travel friendly (no refrigeration required).

Try our probiotics for adults in powder form and chewable tablets, or if you’re looking for a great option for kiddos try our Just4Kids bountiful berry powder.  

Lemony Cashew Probiotic Yogurt

The Recipe 

Raw Lemony Cashew Probiotic Yogurt

Makes roughly 3 cups

Ingredients

2 cups raw cashews, soaked

1/3 cup Dastony stone ground raw coconut butter

1 tsp vanilla extract

Juice from 1 large lemon

1 cup purified water

5 drops therapeutic-grade lemon essential oil** (or use the zest from your lemon as long as it's organic)

2 Tbs raw organic honey or maple syrup

1 tsp Sunbiotics vanilla probiotic powder

Big pinch Himalayan salt

 
Steps
 
1. Soak raw cashews for at least 4 hours to soften them(overnight also works). 
 
2. Blend all ingredients until smooth. If your coconut butter is very solid you can melt it using a double boiler method before adding it to your blender. 
 
Note: A high-speed blender will work the best to achieve the smoothest texture.   
 
The recipe will store in the fridge in an airtight container for up to a week.  

**Make sure you are using a therapeutic grade lemon essential oil like Young Living - not all essential oil can be ingested. 

Boost Your Gut Health with this No-Bake Lemon Raspberry Cheesecake

No Bake Vegan Lemon Raspberry Cheesecake
 
Probiotic-rich foods are one of the most important things we can consume. After all, the gut is home to around 70-80% of our body's immune system in the form of an army of friendly microflora – there are trillions of beneficial bacteria living in a healthy gut. The benefits of consuming probiotics reach far and wide - they promote more complete digestion, help eliminate indigestion and stomach bloat, and keep unhealthy bacteria in check so we're less likely to fall ill, to name just a few. 

And if you're looking for a dessert that's friendly on digestion this is it - a dairy-free, gluten-free, refined sugar-free, nutrient-rich cheesecake that contains a generous amount of gut-friendly probiotics from cultured coconut yogurt and Sunbiotics organic probiotics to help replenish the digestive system. It also contains healthy fats from whole coconut butter to stabilize blood sugar, and contains very minimal sugar in general - there's just a little over ¼ cup maple syrup and seven dates in the entire cake.  The texture is decadent (so silky and rich!), the flavors are refreshing (lemon! Berries!), and eating a slice (okay, maybe two slices...) won't weigh you down or get in the way of your sunny springtime adventures. 

We hope you end up sharing your own cheesecake masterpiece with friends and loved ones this spring!

The Recipe

No-Bake Lemon Raspberry Cheesecake

Makes 1, 6” x 2-3/4” springform pan

Filling Ingredients

1.5 cups cashew nuts, soaked
 
1 cup unsweetened Natural COYO

1/2 cup melted Dastony Stone Ground Coconut Butter (not coconut oil, use whole coconut butter)

1/4 cup + 1 Tbs real maple syrup

1 inch of vanilla bean – the whole pod*

Juice of 1 lemon – about 1/4 cup

3 drops therapeutic grade lemon essential oil ** (or use the zest from one organic lemon)

½ cup fresh raspberries
 

Crust Ingredients

3/4 cup walnuts

1/2 cup blanched almond flour

7 medjool dates

1 tbsp of coconut oil, melted

1 tsp lemon juice

1/8 tsp salt
 
Topping (optional but a nice touch) - Rawmio Raw Chocolate Hearts

*if you do not own a high-speed blender, scrape the vanilla beans from the pod as the pod itself may be a
a bit too tough for the blender to break down fully.

**use therapeutic grade, organically produced lemon oil ONLY. Not all EO is of the same caliber, and
most are not safe to ingest.

Steps

Crust

1. In a blender or food processor, pulse ingredients together until they break down and bind together. You'll
want to be able to take a spoonful, squish it together, and have it hold its shape. Make sure all of
the dates are broken down as they are what help bind the crust.

2. Scoop crust into the bottom of a springform pan, and press evenly along the bottom only.

Filling

1. Soak cashews for at least 4-6 hours to soften. They can also be soaked overnight to prep for the next
day. Drain and rinse thoroughly after soaking.

2. Combine all ingredients except lemon oil and coconut butter in a blender carafe (preferably high speed
like Vitamix or Blendtec) and blend on a medium-high setting until very smooth – about 30 seconds.

3. Add gently melted coconut butter and lemon oil and blend again. The reasoning for adding these last is
the heat generated from blending may alter the flavor of these two ingredients. Adding the coconut butter
last also helps give the filling a more fluffy consistency.

Assembly

1. Pour filling over crust in a springform pan

2. Take fresh raspberries and place them on top of the filling, then with clean fingers or a utensil carefully push
them down into the filling so that they are completely submerged.

3. Place cake in the fridge to set for at least 1 hour. Store leftovers in the fridge. Cheesecake may also be
frozen but should be left to unthaw before serving for best flavor and consistency