Creamy, dairy-free pineapple yogurt! With cashews, yogurt, frozen pineapple, and lemon juice!
We love making our dairy-free yogurt. We first shared our strawberry version in our book, The Plant-Based Baby and Toddler, and recently shared a mango version on Instagram.
Now, our pineapple version! This one kind of reminds me of Dole Whip. It’s creamy, refreshing, and so yummy.
Tips for Success
You’ll need a high-powered blender for this yogurt so the cashews can become very creamy as they blend with the yogurt. I use a Nutribullet, which I think is just as effective as the more expensive versions!
Silken or soft tofu is best for this; we use the shelf-stable tofu but you can use firm tofu in a pinch.
Lastly, don’t skip the lemon juice! It really makes for a tangy, yogurt flavor.
More Snack Recipes
- Easy Baked Falafel
- Chocolate Tofu Pudding
- Chickpea Chocolate Cookie Dough Balls
- Apple Fries with Caramel Sauce
- 3-Ingredient Peanut Butter Chickpea Cookie
If you make this Dairy-Free Pineapple Yogurt, make sure to come back to leave a rating and a comment. Your feedback helps other readers!
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Dairy-Free Pineapple Yogurt
Equipment
- 1 blender
Ingredients
- 2 cups frozen pineapple, slightly thawed
- 1/2 cup raw cashews
- 1 cup silken tofu
- 2-3 tablespoons maple syrup
- 2 tablespoons fresh lemon juice
Instructions
- Add everything to a blender and puree until very creamy and smooth. It may take scraping down the sides, depending on the brand of blender.
Miranda says
This recipe is delicious! My kids don’t like cashews and tofu, but they both loved this! I’d say that it makes 6 small servings or 4 normal sized servings. It’ll definitely be a repeat recipe for us.