It wasn’t to long ago that I got the most intense craving for yogurt, all of a sudden out of the blue. Prior to eating a plant-based diet yogurt with fresh fruit and granola was a breakfast staple around our household. It was such an easy meal for us to throw together and scoff down before we had to run out the door to work. Well friends, we bring to you Vegan Yogurt!
Don’t be afraid by the fact that this yogurt takes 48 hours to make, it’s actually so simple!
The reason it takes so long is the probiotics need time to activate in order to make the ingredients into yogurt.
When shopping for probiotic capsules, we were unpleasantly surprised to find out that many of the options out their were not vegan. Dried skim milk was a common ingredient, so make sure to take a look at the ingredient list or do a quick google search before your trip to buy these.
This vegan yogurt has become a real staple around our households. We eat it for breakfast, snacks, and sometimes dessert. Whip up a batch of granola while you’re at it – it’s the perfect topping to add some crunchy texture.
The fruit bottom of this yogurt was a request from Brigette, and when I say request it really was more of a demand. But hey, I gotta keep her happy! We also like to mix fresh fruit into our yogurt and make ourselves a lil’ parfait.
- 1 1/2 cup Cashews Raw
- 1 cup Water
- 2 tbsp Maple Syrup
- 2 tbsp Vanilla Extract
- 2 capsules Probiotic Make sure it's vegan
For the Fruit Bottom
- 1 cup Frozen Fruit Strawberries, blueberries, cherries, etc!
- 1 tbsp Maple Syrup
- 1/2 tbsp Chia Seeds
Place cashews in a bowl and cover with water. Cover the bowl and place in the fridge allowing cashews to soak 3-4 hours or overnight.
Once cashews are done soaking drain the cashews and add them to a blender. To the blender add 1 cup water, maple syrup and vanilla. Open probiotic capsules, emptying contents into the blender and disposing of the capsule.
Blend on high until there are absolutely no chunks left in the Cashew Yogurt. I have a high-quality blender and this takes me about 6-8 minutes.
Once blended empty the yogurt into a bowl and cover with a kitchen towel or cheese cloth.Place the yogurt in a room-temperature dark place and let sit for 24-48 hours. Yogurt is done when it starts to come away from the sides of the bowl. After 24 hours you will have a thinner yogurt and after 48 hours you will have a significantly thicker yogurt.
Place yogurt in fridge and allow to become cool.
While the yogurt is in the fridge add the frozen fruit, maple syrup and chia seeds to a small pot over medium heat. Bring to a simmer and allow fruit to simmer for 10 minutes or until the fruit the mixture has thickened to your desired consistency.
Place a layer of the fruit puree on the bottom of a bowl and scoop yogurt on top.
Serve and enjoy!