Creamy Banana Salad

2 bananas (not over or under ripe)
1 large, sweet red apple
1/2 cup unsweetened shredded coconut
1/2 cup raw, unsalted cashews, chopped
1/2 cup unsweetened, plain soy yogurt (be sure it´s gluten and dairy free)
1 1/2 tablespoons apple cider vinegar
1/4 cup freshly squeezed orange juice

In a pre-heated 375 degree oven, roast the cashews until lightly browned, stirring occasionally to cook evenly. In a large bowl, combine the soy yogurt, vinegar and orange juice. Peel and slice the bananas in thick slices, then cut each slice in half. Leaving the skin on, core and dice the apple. Toss the banana and apple into the yogurt mixture, along with the nuts and most of the coconut. Sprinkle the remaining coconut over the top and serve immediately. (Approximatley 4 servings)