If you’re anything like me, the hardest part of switching to a dairy-free lifestyle was saying goodbye to those thick, creamy morning parfaits. I missed that comforting texture! That is exactly why I developed this Keto Cashew Yogurt Sundae. It has become my absolute go-to for a breakfast that feels totally indulgent but is actually packed with healthy fats and zero sugar crash. The best part? There is no complicated fermentation involved—just blend, chill, and dig in.
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
- Place the 0.5 cups (approx. 2.6 oz / 75 g) of raw cashews into a heat-safe bowl capable of withstanding boiling temperatures.
- Bring water to a rolling boil and carefully pour exactly 1.5 cups (approx. 12.7 oz / 360 g) over the raw cashews to begin the quick-soak process.
- Add 1.0 tbsp (approx. 0.4 oz / 12 g) of Erythritol and 1.0 tbsp (approx. 0.5 oz / 15 g) of lemon juice directly into the bowl with the hot water and cashews.
- Stir the mixture gently until the 1.0 tbsp (approx. 0.4 oz / 12 g) of Erythritol has completely dissolved into the liquid.
- Transfer all ingredients (cashews and liquid) carefully into a high-speed blender that is safe for hot liquids, ensuring the lid is secure.
- Blend on the highest speed setting for 1.0 to 2.0 minutes until the cashews are completely pulverized and the mixture is silky smooth and thickened.
- Allow the mixture to cool down at room temperature for approximately 10.0 to 15.0 minutes.
- Transfer the yogurt into a glass container and refrigerate for at least 4.0 hours to allow the natural fats to solidify and set the yogurt.
- Serve cold, topped with your favorite low-carb fruits or nuts to complete your Keto Cashew Yogurt Sundae.
Nutritional Information
Calculated per batch (approx. 2 cups).
- Calories: 420 kcal
- Total Fat: 33 g
- Total Carbohydrates: 34 g
- Dietary Fiber: 2.5 g
- Sugar Alcohols: 12 g
- Net Carbohydrates: 19.5 g
- Protein: 13 g
> Chef’s Note: Raw cashews are naturally higher in carbohydrates than nuts like macadamias. While this recipe is dairy-free and nutrient-dense, if you are on a strict Keto diet (under 20g carbs/day), consider splitting this sundae into two servings.
Pro Tips for the Perfect Cashew Yogurt
- Patience is Key for Texture: The difference between “gritty nut paste” and “creamy yogurt” is often just one extra minute of blending. Don’t stop when it looks smooth—keep the blender running to release the cashew’s natural oils and starches, which emulsify the mixture into a velvety texture.
- Temperature Matters: To achieve that thick, scoopable consistency, the cooling step is non-negotiable. The cashew fats need to solidify in the fridge. For the best “sundae” experience, I recommend making this the night before so it has a full 8 hours to set.
- The “Probiotic” Hack: Since this is a “quick” yogurt without fermentation, it lacks natural probiotics. To fix this, simply open a capsule of your favorite probiotic and stir the powder into the yogurt after it has cooled to room temperature (heat kills the bacteria) but before you chill it.
Frequently Asked Questions (FAQ)
Is cashew yogurt actually Keto-friendly? Yes, but with mindfulness. Cashews have a higher carb count than pecans or walnuts. However, this recipe uses high-fat raw cashews and zero-sugar sweeteners to keep the glycemic impact low. For strict Keto, enjoy half the batch as a serving to keep your net carbs around 10g.
Do I absolutely need a high-speed blender? For the best results, yes. A Vitamix or Ninja pulverizes the nuts completely. If you use a standard blender, you must soak the cashews longer (even with boiling water) and you may need to strain the final mixture through a nut milk bag to remove any gritty bits.
How long can I store this in the fridge? Because this recipe uses fresh lemon juice and water without preservatives, it is best eaten within 4 to 5 days. Keep it in an airtight glass container. It may separate slightly over time—just give it a quick whisk to bring it back together.
Can I make this recipe nut-free? This specific recipe relies on the starch and fat content of cashews for its texture. For a nut-free keto yogurt, you would typically need to use a base of coconut cream or silken tofu (if soy is allowed), but the ratios of liquid to solid would change significantly from this recipe.
There is honestly nothing better than waking up to a breakfast that feels like a cheat meal but fuels your body with clean energy. This Keto Cashew Yogurt Sundae proves that you don’t need dairy or sugar to enjoy a decadent, creamy treat. Give this recipe a try this weekend—your tastebuds (and your gut) will thank you!
