2 (Or 3) ingredient plant based yogurt
Oh my! I honestly thought that I would never eat yogurt again when I adopted the WFPB lifestyle. While there are a couple of commercially made vegan yogurts, I haven't been able to find any that don't have sugar, oils, natural or artificial flavors in them.
And 1 year and 6 months without yogurt can be hard on a girl who loves yogurt.
My friend Whitney from Plant Pure Nation told me that they had a recipe for plant based yogurt, and she introduced me to a local shop where I could find the soy milk, and she helped me find the right acidophilus capsules.
I love that this recipe is either two simple ingredients, or three - if you want it sweetened.
We tweaked the recipe (oh so slightly), and hope that you love it too!
I love that this recipe takes a mere 5 minutes to put together, and then cooks overnight and is ready in the morning! Super easy!
**********************************UPDATED RECIPE*******************************
1 carton Westsoy unsweetened plain soymilk,
2/3 cup raw cashews
4 acidophilus capsules
Blend cashews and 1 cup of soymilk in a high powered blender (such as a Vitamix - if you don't have one, soak the cashews in water for 4 hours, then drain and proceed as directed)
Add contents from acidophilus capsules to the blender.
Add remaining soymilk to the blender.
Mix on low, just until everything has been blended together.
Pour into glass jars and place in Instapot, using the yogurt setting.
The cashews in this recipe provide a creamier yogurt, which can also double for a sour cream if not sweetened.
*********************************************************************************
**********************************UPDATED RECIPE*******************************
1 carton Westsoy unsweetened plain soymilk,
2/3 cup raw cashews
4 acidophilus capsules
Blend cashews and 1 cup of soymilk in a high powered blender (such as a Vitamix - if you don't have one, soak the cashews in water for 4 hours, then drain and proceed as directed)
Add contents from acidophilus capsules to the blender.
Add remaining soymilk to the blender.
Mix on low, just until everything has been blended together.
Pour into glass jars and place in Instapot, using the yogurt setting.
The cashews in this recipe provide a creamier yogurt, which can also double for a sour cream if not sweetened.
*********************************************************************************
Besides an instapot electric pressure cooker, here are the three ingredients you'll need
***Note, for this recipe, you do need an instapot electric pressure cooker (it has a yogurt setting)
Acidophilus tablets
I found these at Amazon.com
We find this jam at Trader Joe's - it is sweetened with fruit juice rather than processed sugars
This is the soy milk that you need - the ingredients are...wait for it....
Water, and soy beans.
Yep, that's it.
Recipe:
Pour all of the soy milk into a mixing bowl.
Empty the contents of 4 acidophilus capsules into the soy milk.
Mix thoroughly
Place a spoonful (or two) of jam at the bottom of 5-6 half pint jars
Pour soy milk mixture into jars, and place into the bottom of the instapot
Cover with the lid, leave the vent open and set the yogurt setting for 10 hours.
This is great to make overnight.
Refrigerate.
Whey (liquid) may form - this can be discarded or mixed back in.
Serve with maple syrup, fruit, granola, etc.
If made without the jam, this is also a great sour cream substitute in cooking.
Granola, maple syrup and yogurt bowl
**Special thanks to Plant Pure Nation and Recipes for help with this recipe
**Special note - make sure that your instapot rubber seal, and the lid are free of any odors. We learned (the hard way) that the yogurt will absorb any flavors or odors from the pot. Curry flavored yogurt was not a hit in our home!
0 Response to "2 (Or 3) ingredient plant based yogurt"
Post a Comment