Learn how to make vegan yogurt at home that is thick, creamy, lush and so delicious.
The Food Gods surely helped me out on this one, guiding me, inspiring me and leading my way and I'm grateful. This recipe is a keeper, a winner. The yogurt is super thick before even fermenting. After you refrigerate it and it becomes cold how can you resist with granola and berry compote? My husband is super impressed, and I hope you are too. Watch how to make it on YouTube or Premium.
Almond Yogurt Recipe – ©artisticvegan.com
Peaceful Preparation:
NOTES:
- 1 Cup Almonds, Soaked Overnight
- 3 Cups Filtered Water
- 2 Tbsp Starch (Arrowroot/Preferred)
- 1 to 3 Tbsp Syrup (to taste or without for plain)
- 1 tsp guar gum
- 1 Lime Squeezed or Lemon (up to two for increased tartness)
- 1 tsp agar agar powder
- 1/2 Cup Filtered Water
- 2 Probiotic Capsules (Ensure Vegan, 40 Billion+ Cultures)
- OPT: 1 ¼ tsp Pure Vanilla Extract for Vanilla
Peaceful Preparation:
- Soak nuts overnight. Remove the skins by pressing on the wide end of the almond, the nut should pop right out. Proceed to remove the skin from all the almonds and place them in a blender.
- Blend the blanched almonds with 3 cups of filtered water.
- Strain with a sieve into a ceramic pot/favorite pot that has a tight fitting lid.
- Place the pot on a stove. Heat the homemade almond milk to 180°F. Stir occasionally. Use a lid to help.
- While it's heating, mix 1/2 cup water with 1 tsp agar agar powder in a small saucepan over low heat, stir until dissolved and thickens slightly. About 3-5 minutes.
- Once the mixture reaches 180°F or right before boiling point, turn off the heat. Stir in the dissolved agar agar mixture.
- Mix the starch with a spoonful of the hot dairy free milk in a small dish. Mix it into the hot mixture, adding the guar gum as well. Mix or whisk very well to avoid clumps. You can also add sweetener here if you are using it.
- Allow to cool to 110°F. Add the probiotic capsules and lime or lemon juice. Taste, adjust sourness if needed or sweetness. Opt to add vanilla or other flavors here.
- Place in a warm draft-free place such as the oven (turned off). Ferment overnight or 8 hours, going up to 24 hours for desired sourness.
- Transfer to a jar or jars and seal. Store in the fridge. Serve cold as desired. I love adding a little vanilla to ours, having it with hot berry compote and granola, yummy!
NOTES:
- Add your favorite flavorings and extracts for various flavors after it cools to 110”F. Add your favorite berries or seasonal fruit for various flavors.
- For future batches, reserve 1/2 cup of the mixture and avoid the capsules, as now you have your "yogurt starter."
