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! naturally 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!

yoso.ca GLUTEN-FREE BANANA BREAD Original Recipe by Chef Doug McNish

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.

Dry Ingredients 1. Preheat oven to 350°F. 1-1/2 cups brown rice flour ½ cup buckwheat flour 2. Dry Ingredients: In a deep bowl, whisk together flours, ½ cup coconut sugar coconut sugar, baking soda, salt, cinnamon and vanilla until 1 tsp baking soda well combined. Cover and set aside. ½ tsp fine sea salt 3. Wet Ingredients: In a blender, combine banana, yogurt and ¼ tsp ground cinnamon Pinch ground vanilla beans (see Tips, below) coconut oil, and blend at highest speed until smooth. 4. To Assemble: Pour wet mixture into dry mixture, using a Wet Ingredients spatula mix well until no dry clumps remain. ½ cup YOSO Almond and Cashew Vanilla Yogurt 1 cup chopped banana, about 2 medium bananas 5. To Bake: Pour mixture into a greased loaf pan and bake for ¼ cup melted coconut oil 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

Tips: Substitute the ground vanilla beans in this recipe with 1 tsp pure vanilla extract and add to wet ingredients.

Variation for Chocolate Banana Bread Stir in ½ cup of your favorite non dairy chocolate chips in step 3 above.

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Dairy-free and gluten-free, yogurts and spreads made by a family business in Cambridge, Canada. www.yoso.ca BUFFALO STYLE CAULIFLOWER BITES Original Recipe by Chef Doug McNish

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 1. Pre-heat oven to 450°F. Line a baking sheet with 2 cups Unsweetened YOSO Almond and Cashew Yogurt parchment paper. 1/3 cup brown rice flour 1 tbsp sweet paprika 1. Cauliflower: In a deep bowl, whisk together yogurt, brown 1 tsp chili powder rice flour, paprika, chili powder, garlic powder, salt and 1 tsp garlic powder cayenne until all ingredients are well mixed. Add cauliflower ½ tsp fine sea salt and toss to coat evenly. Lay out flat on a prepared baking Pinch cayenne pepper 1 medium sized head cauliflower, cut bite sized sheet, and bake for 18 to 20 minutes or until cooked through and browned slightly. Hot Sauce Ingredients 2. Sauce: In a blender, combine coconut oil, water, vinegar, ¼ cup melted coconut oil 3 tbsp water mustard, paprika, salt, garlic powder and cayenne, blend at 2 tbsp red wine vinegar (see Tips, below) highest speed until smooth. 1 tbsp Dijon mustard 3. To Finish: Remove cauliflower from oven, transfer to a 1 tsp sweet paprika ¼ tsp fine sea salt clean deep mixing bowl. Toss with hot sauce, serve ¼ tsp garlic powder immediately, or store in an airtight container in the Pinch cayenne pepper (see Tips, below) refrigerator for up to 5 days.

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.

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Dairy-free and gluten-free, yogurts and spreads made by a family business in Cambridge, Canada. www.yoso.ca STRAWBERRY YOGURT CHEESECAKE BITES Original Recipe by Chef Doug McNish

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.

Ingredients 1. Soak cashews for 30 minutes. 1 cup YOSO Strawberry Almond and Cashew Yogurt 2. In a blender, combine soaked cashews, yogurt, coconut oil, 1/2 cup soaked cashews (see Tips, below) strawberries, water, lemon juice and vanilla. Blend at highest ¼ cup melted coconut oil speed until smooth and creamy. You will need to stop the ¼ cup hulled strawberries blender and use a rubber spatula to scrape down the sides. 2 tbsp water 1 tbsp freshly squeezed lemon juice 3. Transfer mixture to an ice cube tray and fill each mold to Pinch ground vanilla beans (see Tips, below) 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

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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Dairy-free and gluten-free, yogurts and spreads made by a family business in Cambridge, Canada. www.yoso.ca TRY THE ENTIRE FAMILY OF YOSO PRODUCTS Dairy-free and gluten-free, yogurts and spreads made by a family business in Cambridge, Canada.

ALMOND AND CASHEW YOGURTS SOY YOGURTS

INDIVIDUAL SOY YOGURT WITH GRANOLA

SOY YOGURT MULTIPACK COCONUT YOGURTS

DIPS AND SPREADS

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