Description
This homemade vegan yogurt is creamy, tangy, and gut-friendly – a perfect plant-based alternative to traditional dairy yogurt.
Ingredients
Scale
- 2 cups of unsweetened soy milk or almond milk
- 2 tablespoons of agar-agar powder
- 1/4 cup of raw cashews, soaked overnight
- 2 tablespoons of maple syrup or agave nectar (optional for sweetness)
- 1 teaspoon of vanilla extract
- 1 capsule of vegan probiotic
- Optional: Fresh fruit such as berries or mango
- Optional: Chia seeds or flaxseeds
- Optional: Cinnamon or nutmeg
- Optional: Splash of lemon juice
Instructions
- Soak raw cashews in water overnight.
- Drain and rinse the cashews well.
- In a saucepan, whisk together plant milk and agar-agar powder.
- Heat the mixture over medium heat until it comes to a gentle boil. Simmer for 2-3 minutes.
- Remove from heat and cool slightly until warm to the touch.
- In a blender, combine soaked cashews, maple syrup, vanilla extract, and warm milk mixture. Blend until smooth.
- Pour the mixture into a glass or ceramic bowl.
- Open the probiotic capsule and stir the contents into the mixture gently.
- Cover and let ferment in a warm, dark place for 8-12 hours.
- Once thickened and tangy, refrigerate for at least 2 hours before serving.
Notes
Ensure the milk mixture is not too hot when adding probiotics. For thicker yogurt, increase agar-agar or add cornstarch. Avoid metal utensils during fermentation.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Fermenting
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 0mg
Keywords: vegan yogurt, dairy-free, plant-based, probiotic, healthy breakfast