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Amelia Freer

Amelia Freer: dairy free “yoghurt” pot recipe

April 29th 2015 / Amelia Freer / 2 comments


Photography by Kirstin Sinclair

A delicious berry-filled and dairy-free recipe from Amelia Freer that will brighten up your breakfasts

Serves 4


1 cup of cashew nuts, soaked overnight in water
1 cup of berries (I like to use organic frozen ones as they have a deeper flavour)
2 tbsp coconut oil
2 tbsp water
1/2 tsp ground cinnamon
1 tsp ground vanilla powder

MORE GLOSS: Inside Amelia Freer's Cupboard


1. Drain the cashews and place in a blender

2. Add the berries, coconut oil, cinnamon and vanilla powder and blend till smooth.

3. Add water if consistency is too thick

I make this up and it covers breakfast for the next four days. I sometimes stir in a little coyo coconut yoghurt and sprinkle some berries and seeds on top but it’s pretty delicious with just the basic ingredients as it is.


Like this recipe? Read Amelia Freer's guide to the basics of eating well here.

Join the conversation

  • Amelia
  • May 2nd 2013

Hi Heather, It takes about 4 minutes to make. I agree in the morning, it's not ideal so I make up a batch on a sunday night and it covers breakfast for the next 3-4 days. It's only remembering to soak the cashews in water overnight. The rest is a doddle. (You don't have to add in all the powders I have used - just the cashews, frozen berries & coconut oil are enough.

  • Heather
  • April 30th 2013

In all seriousness who has time to make this?

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