Ingredients:
* 2 cups raw cashews, soaked for 4–6 hours (or overnight) and drained
* 1 cup unsweetened vegan yogurt
* 1 scoop Piña Colada protein powder
* ¼ cup maple syrup (or sweetener of choice, adjust to taste)
* 1–1½ cups fresh pineapple chunks (not sure if we will get them cuz seasonal)
* 1 tbsp lemon juice
* ¼ tsp cardamom powder (optional, for a subtle Indian touch)
* 2–4 tbsp dairy-free milk, if needed for blending
Optional Garnish
* Toasted coconut flakes
* Chopped pistachios or almonds
* Saffron strands
* Fresh pineapple pieces
Method
- Drain and rinse the soaked cashews.
- Add the cashews, vegan yogurt, pineapple, protein powder, maple syrup, lemon juice, and cardamom to a high-speed blender.
- Blend until completely smooth and creamy. Add dairy-free milk, 1 tablespoon at a time, only if needed to help everything blend.
- Taste and adjust the sweetness or lemon juice as desired.
- Transfer the mixture to a bowl, cover, and refrigerate for 2–3 hours until thick and chilled.
- Serve cold, topped with toasted coconut, chopped nuts, saffron, or fresh pineapple.
Tips
* Freeze the pineapple before blending for an even thicker, ice cream-like texture.
* If your protein powder is already sweetened, reduce the maple syrup and adjust after tasting.
* For a more authentic shrikhand consistency, use thick vegan Greek-style yogurt or strain regular vegan yogurt for a few hours before using.
