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Ingredients9 h 10 m servings 48
Original recipe yields 32 servings (2 cups)
- Soak cashews in a bowl of water, 8 hours to overnight.
- Drain cashews and discard water. Combine cashews and salt in the bowl of a food processor; pulse until smooth and creamy, 10 to 15 minutes. Stir in yogurt; mix until well combined. Let sit at room temperature for 1 hour before refrigerating.
Per Serving: 48 calories; 3.8 2.7 1.5 0 37 Full nutrition
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