Vegan Whole-Food Plant-Based Yogurt
Creamy, tangy, and fulfilling, this vegan yogurt is perfect for a healthy snack or breakfast option packed with probiotics.
Discover how to make your own vegan yogurt at home with this simple recipe from vegancooking.recipes.
Using whole-food, plant-based ingredients, this yogurt is not only delicious but also nutritious.
Packed with beneficial probiotics and easy to customize, homemade vegan yogurt is a fantastic alternative to store-bought varieties.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Raw cashews are the key ingredient for creaminess. If you have a nut allergy, you can substitute with soaked sunflower seeds. Ensure the probiotic capsules are dairy-free for a completely vegan yogurt.
Tips & Notes
- •Use a high-speed blender for the smoothest texture.
- •For added flavor, consider adding fruit purees or spices after fermentation.
Recipe Variations
- •Add blended fruits like strawberries or blueberries for a fruity yogurt.
- •Stir in chia seeds for added texture and nutrition.
Storage & Freezing
Store the yogurt in an airtight container in the refrigerator. It will last for up to 5 days. Stir before serving, as it may separate.
Frequently Asked Questions
Can I use a different type of nut?
Yes, almonds or macadamia nuts work well too, but may alter the flavor.
How do I know when the yogurt is ready?
It should have thickened slightly and have a tangy flavor. You can taste it during fermentation to check.
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Creamy, tangy, and fulfilling, this vegan yogurt is perfect for a healthy snack or breakfast option packed with probiotics.
Ingredients
Instructions
- 1
Drain and rinse the soaked cashews thoroughly.
- 2
In a blender, combine the soaked cashews and filtered water. Blend until smooth and creamy.
- 3
Add the probiotic powder (from the capsules), maple syrup, vanilla extract, and lemon juice to the blender. Blend again until well combined.
- 4
Transfer the mixture to a clean glass jar or bowl. Cover it with a clean kitchen towel or cheesecloth to allow air circulation.
- 5
Let the yogurt ferment at room temperature (around 70°F to 75°F or 21°C to 24°C) for 12 to 24 hours. The longer it ferments, the tangier it will become.
- 6
Once fermented, taste the yogurt and adjust sweetness or tanginess if desired by adding more maple syrup or lemon juice.
- 7
Refrigerate the yogurt for at least 2 hours before serving. Store in an airtight container in the fridge for up to 5 days.
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