Blueberry & Cashew Swirl Yoghurt

So first we had milk and now it’s time for some dairy free yoghurt making. This is a super versatile recipe that could be turned into sauces, creams, cheese cake.. and of course you can customise this yoghurt recipe to create different flavours. 

This reminds me a little of the yoghurts that I would have as a kid, where you mix through the jam and chocolate bits. Although, my brother and I were only really allowed those on rare occasions as my mum was pretty health conscious.. much to our disappointment at the time I’m sure. This yoghurt is rather different to those, as it’s completely plant based, you can easily make it at home and it’s also refined sugar free. 

All of the ingredients are things that you can keep in your kitchen cupboards, so there’s not even any fresh produce required. Keep your cupboards well stocked and you can whip up this delicious yoghurt at any time! We’re lucky enough to be able to easily buy a range of dairy free yoghurts from most supermarkets now, however some of which can end up being a little more expensive. I feel like I say this a lot too, but making your own recipes at home is a really good way to save a few pennies and get creative with making your own yoghurt flavours. 

Using cashews make the yoghurt super smooth and creamy and they have a really mild flavour, so won’t distract from anything that you add to it. They’re also a great source of plant based protein and healthy fats; so are something that I love to add into my plant based recipes. 

Blueberry & Cashew Swirl Yoghurt

Author: Charley



  • 1/2 cup cashews
  • 1/4 cup coconut/cashew milk drinking
  • 5 tbsp canned coconut milk thick and creamy part off the top
  • Zest from 1 fresh lemon
  • Dash of vanilla extract/powder

Blueberry compote:

  • 2 tbsp Arctic Berries Blueberry Powder 
  • 2 Tbsp Brown rice Syrup 
  • 3 Tbsp almond milk 


  • To make the yoghurt, combine all of the ingredients in a food processor and blend until smooth and creamy. 
  • Pop this into the fridge to chill for a couple of hours. 
  • For the berry compote, mix together the berry powder and brown rice syrup, then gradually stir in the almond milk. Pop this into the fridge with the yoghurt. 
  • When you're ready to serve, swirl some of the berry mixture through the yoghurt and enjoy! 

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