Best healthy diet

Keto Cashew Yogurt Sundae

Finding a delicious dairy-free breakfast that fits a low-carb lifestyle can be a challenge, but this creamy Keto Cashew Yogurt recipe is the perfect solution. Whether you are hosting guests or just want a satisfying start to your day, this healthy sundae delivers rich texture without the sugar crash. Made with simple ingredients, this low-carb recipe proves that you don’t need dairy to enjoy a decadent, thick, and nutritious yogurt parfait.

This is one of the best breakfasts to make when you have guests coming over and you want to keep the menu healthy and low-carb.

Ingredients

• 1.5 cups Boiling Water (approx. 12.7 oz / 360 g)
• 0.5 cups Raw Cashews (approx. 2.6 oz / 75 g)
• 1.0 tbsp Erythritol (approx. 0.4 oz / 12 g)
• 1.0 tbsp Lemon Juice (approx. 0.5 oz / 15 g)

Instructions

1. Place the 2.6 oz (75 g) of raw cashews into a heat-safe bowl.
2. Bring the water to a boil and slowly pour the 1.5 cups of boiling water over the cashews.
3. Add the 1.0 tbsp of erythritol and 1.0 tbsp of lemon juice to the bowl. Stir the mixture gently until the erythritol has completely dissolved.
4. Ensure your blender is capable of handling hot liquids. Carefully transfer all the ingredients (cashews and liquid) into the blender.
5. Blend on high speed until the cashews are completely pulverized, the texture is nice and smooth, and the mixture has thickened considerably.
6. Allow the mixture to cool at room temperature for about 10.0 to 15.0 minutes.
7. Transfer the yogurt to the refrigerator and chill for a few hours until set.
8. Serve cold, topped with your choice of low-carb fruits or nuts.

Nutrition Facts per Batch

• Calories: 421 kcal
• Total Fat:9 g
• Total Carbohydrates:7 g
  • Dietary Fiber:5 g
  • Sugar Alcohols (Erythritol):0 g
• Net Carbohydrates:2 g
• Protein:7 g

Note: Net Carbs are calculated as Total Carbs minus Fiber and Sugar Alcohols.

Pro Tips for the Perfect Cashew Yogurt

• Don’t Skimp on the Blend Time: The secret to that ultra-creamy, dairy-like texture is blending longer than you think you need to. Even if it looks smooth after 30 seconds, keep blending for another minute. This ensures every tiny cashew bit is pulverized and helps release the natural starches to thicken the mixture.
• Adjust the “Tang” to Taste: Since this is a quick recipe that doesn’t rely on fermentation, the lemon juice provides the signature yogurt tartness. If you prefer a milder taste, start with 5 tbsp of lemon juice and taste as you go. For a “Greek Yogurt” style zing, stick to the full tablespoon.
• The “Probiotic” Boost: Want the gut-health benefits of traditional yogurt? Open a capsule of your favorite probiotic supplement and stir the powder into the mixture after it has cooled down (but before chilling). Do not add it while the mixture is hot, or the heat will kill the beneficial bacteria.
• Chill for Thickness: When you first blend the hot liquid, it might look like a smoothie or heavy cream. Don’t panic! As the cashew fats cool in the refrigerator, they solidify. For a scoopable, sundae-ready consistency, let it chill for at least 4 hours (overnight is even better).
• Room Temperature Ingredients: If you are adding toppings like melted dark chocolate or coconut oil, make sure your yogurt isn’t ice-cold, or the toppings will seize up instantly. Alternatively, create a “magic shell” by pouring melted chocolate over the cold yogurt and letting it harden for a satisfying crunch.

Frequently Asked Questions

Is cashew yogurt actually keto-friendly? Yes, but portion control is key. While cashews have a slightly higher carbohydrate count than nuts like macadamias or pecans, this recipe is high in healthy fats and fiber. By using a specific amount of nuts and dividing the batch into servings, it fits perfectly into a low-carb or keto diet.

Can I use roasted cashews instead of raw? It is best to stick to raw cashews for this recipe. Roasted cashews have a distinct, nutty flavor that will make the result taste more like cashew butter than yogurt. Raw cashews also absorb water better, resulting in a much creamier, neutral base that mimics the taste of dairy yogurt.

Do I need a high-speed blender? To get that perfectly smooth, “store-bought” texture, a high-powered blender (like a Vitamix or Ninja) is highly recommended. If you are using a standard blender, you may need to blend for a longer period and scrape down the sides frequently. If the texture is still gritty, you can strain the mixture through a nut milk bag or cheesecloth.

How long does this dairy-free yogurt last in the fridge? Since this recipe uses fresh ingredients without preservatives, it is best consumed within 4 to 5 days. Keep it in an airtight glass container in the refrigerator. You might notice some separation after a day or two; simply give it a good stir before serving.

Can I make this without erythritol? Absolutely. If you prefer a different sweetener, you can substitute it with Monk Fruit sweetener or a few drops of liquid Stevia. If you are not strictly keto, a touch of maple syrup or honey works well too. If you prefer a savory yogurt base (for dips), you can omit the sweetener entirely.

Why use boiling water instead of soaking overnight? Pouring boiling water over the cashews is a “quick soak” method. It softens the nuts instantly, allowing you to blend them immediately without waiting 8 to 12 hours. It’s perfect for when you want a quick breakfast without the advance meal prep.