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Drinkable Greek Nogurt (raw, vegan, gluten-free, cultured)

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Drinkable-Greek-Nogurt-featureNow you can have your Nogurt and drink it too!  This could become one of my favorite drinks.  Talk about an easy, tasty and healthy snack to have on hand.

You can double the recipe and make up a few glass containers of this drink and keep them stored in the fridge for “quick-pick-me-ups” throughout the day.  I recommend glass mason jars, you pick the shape and size, but using the smaller ones you can create single-serving drinks.

A little separation may take place while it is hanging out in the fridge, chilling… but just give it a shake (with the lid on) and enjoy!

Be creative with the fruits that you use.  In this batch I used some organic cherries that I found rolling around in the fridge.   You can also omit using any sweeteners if you prefer.  As long as your fruit is nice and ripe, you may not need the extra boost.  While making your Nogurt, take a taste test before adding in a sweetener and see if it is needed.  Enjoy.


Yields 2 1/2 cups


  1. In the blender combine the yogurt, almond milk, fruit and agave.  Blend until creamy.
  2. Serve chilled with a happy heart!

Tips on cashews:

  • Cashews are highly perishable and can turn rancid quickly due to their high oil content. Choose glass jars over plastic packaging.
  • Store cashews in a cool, dry place in an airtight container to avoid absorption of other food odors.
  • At room temperature, they will not last long, but if you refrigerate them, they can last up to 6 months.
  • Cashews may also be frozen up to 1 year.





7 thoughts on “Drinkable Greek Nogurt (raw, vegan, gluten-free, cultured)

  1. Laurie says:

    Hola Amie Sue!

    I was thinking how yummy this must be and wondering how to get my son to try it without a nose shrivel and his brain sabotaging the whole thing, when all of a sudden it hit me – Could this be turned into an ice cream??

    Every time I see a photo of yours with the silver straw I think “Oh she has a bombilla. Where’d she get that?”. But it’s not. I know you are a Google user, so look it up to see a photo. It’s a silver straw (the origins are from the natives in South America and they used bamboo), but on the end it has a bulb-like thing that filters the water from the mate (mah-tay). Yerba mate is the equivalent of coffee and tea here in Uruguay… so there’s the small culture/history lesson for the day folks! lol

    • amie-sue says:

      Good morning Laurie,

      I have frozen my yogurts in popsicle molds before and it works great. I haven’t done it in an ice cream machine though.

      Thank you for the culture lesson hehe. There is always room to learn more! The bamboo straw sounds neat, I will have to look into that. Many blessings and have a great day, amie sue

  2. Lana says:

    Have you ever tried lacto-fermenting your “nogurt?” I tend to really enjoy using fresh Thai coconuts blended with probiotic powder & then letting it sit overnight.
    I use some of the previous batch as a starter for subsequent batches…YUMMY! ;~)

    I love your ingenuity, website layout, photos, & consistently new ideas!

    Love & Light,

  3. Marlene says:

    I made this and it tasted wonderful! I also put some on my salad that contained lettuce, apples, assorted dried berries, fresh pineapple and some pecans. It was awesome! It reminded me of a vegan whipped cream. Yum!!!

    • amie-sue says:

      Great idea Marlene… sounds divine! Isn’t it great to be able to use a recipe in so many ways?! Thanks for sharing and have a great evening, amie sue :)

  4. Marlene says:

    I was talking about the cashew yogurt on the above comment.

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