ALMOND AND CASHEW RECIPES
We are thrilled to have award-winning chef, Doug McNish
developing incredible vegan recipes with our unsweetened,
vanilla and strawberry cultured almond and cashew.
Enjoy Yoso!
yoso.canaturally healthy. naturally delicious.
yoso.ca
At Yoso, we're proud to offer delicious yogurts and spreads that people feel great
about (and enjoy!) eating. All of Yoso's products are made in a facility that is dairy-
free, gluten-free, wheat-free, egg-free, peanut-free, preservative-free, carrageenan-
free, casein-free, and vegan. We're a family business out of Cambridge, Ontario that
has built our brand on offering the best quality product we can, and delivering the
ultimate customer service.
We are delighted to have award winning vegan chef Doug McNish share these original
recipes he developed using our Premium Cultured Coconut. McNish is known to
create inspired dishes using the highest quality ingredients possible. His first
cookbook, Eat Raw, Eat Well, 400 Raw, Vegan and Gluten Free Recipes was awarded
the honor of winning “Best Vegetarian Cookbook in the World, 2012” by the “World
Gourmand Cookbook Awards” held in Paris, France. His second cookbook, Raw, Quick
and Delicious, was released in the fall of 2013. Doug is based in Toronto, Canada and
can be found in his Public Kitchen, bringing vegan mainstream.
We hope you enjoy making, eating, and serving these delicious recipes to your family
and friends, and we encourage you to share your feedback and food pictures with us
on Twitter, Facebook, and Instagram.
Please continue to enjoy Yoso in good health!
Dry Ingredients1-1/2 cups brown rice flour½ cup buckwheat flour½ cup coconut sugar1 tsp baking soda½ tsp fine sea salt¼ tsp ground cinnamonPinch ground vanilla beans (see Tips, below)
Wet Ingredients½ cup YOSO Almond and Cashew Vanilla Yogurt1 cup chopped banana, about 2 medium bananas¼ cup melted coconut oil
GLUTEN-FREE BANANA BREAD
This recipe creates a light and fluffy loaf that is perfect served as an afternoon snack, or as a decadent
low glycemic dessert. You may easily double or triple this recipe as necessary.
Makes 1 loaf, about 4 to 5 portions.
1. Preheat oven to 350°F.
2. Dry Ingredients: In a deep bowl, whisk together flours,
coconut sugar, baking soda, salt, cinnamon and vanilla until
well combined. Cover and set aside.
3. Wet Ingredients: In a blender, combine banana, yogurt and
coconut oil, and blend at highest speed until smooth.
4. To Assemble: Pour wet mixture into dry mixture, using a
spatula mix well until no dry clumps remain.
5. To Bake: Pour mixture into a greased loaf pan and bake for
35-40 minutes, or until a toothpick comes out clean when
inserted into the middle of the pan.
6. To Serve: Flip pan to release banana bread, allow it to cool
before slicing. Serve immediately or cover and store at room
temperature for up to 2 weeks
Variation for Chocolate Banana Bread
Stir in ½ cup of your favorite non dairy chocolate chips in step 3 above.
Tips: Substitute the ground vanilla beans in this recipe with 1 tsp pure vanilla extract and add to wet ingredients.
Original Recipe by Chef Doug McNish
www.yoso.caDairy-free and gluten-free, yogurts and spreads made by a family business in Cambridge, Canada.
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Tips: Substitute an equal amount of your favorite vinegar for the red wine vinegar. If you prefer spicy food, increase the amount of cayenne.
You can substitute ¼ cup of your favorite organic hot sauce for the home made sauce.
This recipe is best made and served as a side dish, or as a snack for a party. Serve with a side of carrot
and celery sticks while watching a game.
Makes 4 side portions.
Ingredients for the Cauliflower
2 cups Unsweetened YOSO Almond and Cashew Yogurt1/3 cup brown rice flour1 tbsp sweet paprika1 tsp chili powder1 tsp garlic powder½ tsp fine sea saltPinch cayenne pepper1 medium sized head cauliflower, cut bite sized
Hot Sauce Ingredients¼ cup melted coconut oil3 tbsp water2 tbsp red wine vinegar (see Tips, below)1 tbsp Dijon mustard1 tsp sweet paprika¼ tsp fine sea salt¼ tsp garlic powderPinch cayenne pepper (see Tips, below)
1. Pre-heat oven to 450°F. Line a baking sheet with
parchment paper.
1. Cauliflower: In a deep bowl, whisk together yogurt, brown
rice flour, paprika, chili powder, garlic powder, salt and
cayenne until all ingredients are well mixed. Add cauliflower
and toss to coat evenly. Lay out flat on a prepared baking
sheet, and bake for 18 to 20 minutes or until cooked through
and browned slightly.
2. Sauce: In a blender, combine coconut oil, water, vinegar,
mustard, paprika, salt, garlic powder and cayenne, blend at
highest speed until smooth.
3. To Finish: Remove cauliflower from oven, transfer to a
clean deep mixing bowl. Toss with hot sauce, serve
immediately, or store in an airtight container in the
refrigerator for up to 5 days.
www.yoso.caDairy-free and gluten-free, yogurts and spreads made by a family business in Cambridge, Canada.
How did you #EnjoyYoso? Let us (and everyone) know!
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BUFFALO STYLECAULIFLOWER BITESOriginal Recipe by Chef Doug McNish
Ingredients
1 cup YOSO Strawberry Almond and Cashew Yogurt
1/2 cup soaked cashews (see Tips, below)
¼ cup melted coconut oil
¼ cup hulled strawberries
2 tbsp water
1 tbsp freshly squeezed lemon juice
Pinch ground vanilla beans (see Tips, below)
1. Soak cashews for 30 minutes.
2. In a blender, combine soaked cashews, yogurt, coconut oil,
strawberries, water, lemon juice and vanilla. Blend at highest
speed until smooth and creamy. You will need to stop the
blender and use a rubber spatula to scrape down the sides.
3. Transfer mixture to an ice cube tray and fill each mold to
the top. Place in freezer for 3 to 4 hours, or until frozen in the
middle.
4. Remove from freezer and allow to sit out at room
temperature for 30 minutes. Serve immediately, or cover and
refrigerate for up to 2 weeks
These sweet little bites are a perfect gluten free low glycemic treat served with a cup of tea and some fresh fruit. Double this recipe as needed.
Makes about 15 bites.
www.yoso.caDairy-free and gluten-free, yogurts and spreads made by a family business in Cambridge, Canada.
How did you #EnjoyYoso? Let us (and everyone) know!
Tips: To soak the cashews for this recipe, place them in a bowl with 1 cup water, cover and set aside. Drain, discarding remaining water.
Substitute ¼ tsp of pure vanilla extract for the vanilla beans in this recipe.
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STRAWBERRY YOGURTCHEESECAKE BITESOriginal Recipe by Chef Doug McNish
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Dairy-free and gluten-free, yogurts and spreads made by a family business in Cambridge, Canada.
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