Yogurt made better

Preserved lemons are a non-negotiable condiment in North African cuisine, and lend a lovely tangy brightness to everything they touch. Use any remaining brine in a bloody mary!


  • ½ cup Unsweetened Plain Cashewmilk Yogurt
  • 1 clove of garlic, crushed
  • 1 wedge (around a big tablespoon, when chopped) of preserved lemon, rind and flesh, chopped
  • Pinch of cumin
  • Pinch of chili flakes
  • Squeeze of lemon
  • Salt and pepper
  • 1 bunch broccoli rabe
  • 6 garlic cloves, peeled
  • Olive oil
  • Additional chili flakes for garnish


  • Preheat oven to 450° F.
  • To make the preserved lemon Cashewmilk Yogurt, combine the Cashewmilk Yogurt, crushed clove of garlic, chopped preserved lemon, cumin, chili flakes, and the squeeze of lemon juice. Season with salt and pepper to taste and set aside.
  • Sauté broccoli rabe and 6 garlic cloves in the olive oil in an ovenproof pan for about three minutes until softened. Season with salt and pepper.
  • Transfer the whole pan to the oven, and cook for another ten minutes to crisp up. Serve with the preserved lemon Cashewmilk Yogurt and chili flakes.