In supermarkets, the only vegan yogurt brands are usually made from soy, often with white sugar, and rather expensive.
Wanna make non-dairy, plant-based yogurt yourself for a change, without a yogurt maker?
Here is how!
Raw Vegan Almond Yogurt Recipe:
1 cup (220g) almonds, soaked over night
1 1/4 cups (300ml) water
2 probiotic capsules (1 tsp)*
optional: sweetener of choice – honey, agave, maple syrup, yacon syrup, coconut nectar, stevia
1L thick nut milk
4 probiotic capsules (1.5 tsp)
Rinse soaked almonds, peel for a whiter and creamier yogurt, blend with water. **
Stir in probiotic (and sweetener), blend on low for a few seconds.
Pour into clean jars, leave space for the yogurt to expand a bit.
Dehydrate for 12 hours at 108 Fahrenheit (42 Celsius), with the jar coverd but not closed tightly. ***
Yogurt should rise, and be creamy with a slightly fermented, sour – well, yogurty – taste.
Stir, refrigerate for a few hours.
Thickness will increase once you place your yogurt in your fridge.
Store refrigerated for up to 1 week.
Serve with fresh berries, buckwheaties or grawnola.
*Probiotics can be found in most drug stores or online, just make sure to use one with as many bacteria as possible.
** If you do not have a high speed blender or are using whole almonds with their skin:
Consider making almond milk – straining the mixture through a nut milk bag or sieve to create a creamier yogurt: use only 3/4 cup of water (180ml) for 1 cup of soaked almonds.
*** If you do not have a dehydrator:
You can also place your yogurt in a “warm spot” – easy in summer, just do not place it into direct sunlight.
Make your yogurt in the morning, then it will be done in the evening.
In winter, you can place it next to a radiator or into your bathroom if the temperature in there is steady and warm.
And finally, you can of course also place your yogurt into your oven, on lowest heat, with the door ajar.