Stop Buying Yogurt! Make Your Own Dairy Free Yogurt In 1 Minute!

coconut milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories and soy milk is often more affordable.

cashews

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Sunflower seeds are lower in fat and pumpkin seeds are often cheaper.

maple syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Agave syrup is lower on the glycemic index, while honey is often less expensive.

agar-agar

🥗Healthier: gelatin

💰Cheaper: cornstarch

Gelatin is a common thickener, and cornstarch is a cost-effective alternative.

Pour out the liquid from the block of extra firm tofu and squish it to remove excess liquid.

Blend the tofu until creamy.

Add 1/4 cup of agave nectar or maple syrup, 1/2 cup of coconut milk, and 1 teaspoon of vanilla extract to the blender with the tofu.

Blend until smooth and creamy.

Refrigerate the yogurt for about 1 hour to thicken.

Preheat the oven to 300°F (155°C).

In a large bowl, add 2 cups of gluten-free oats and 1/2 cup of slivered almonds, and a pinch of salt. Toss to combine.

Add 1/4 cup of honey or agave nectar, 1 teaspoon of vanilla extract, and 2 tablespoons of melted vegan butter to the oat mixture.

Stir until all oats are coated with the mixture.

Line a baking sheet with parchment paper and spread the granola mixture evenly on it.

Bake the granola for 25 to 30 minutes until light golden brown, stirring halfway through to prevent burning.

Remove the granola from the oven and let it cool completely.

After 2 hours, check the yogurt; it will be thick and creamy.

Prepare frozen blueberries for layering in the parfait.

In a glass, layer about 2 tablespoons of granola as the base.

Add a layer of yogurt, ensuring it touches the sides of the glass for presentation.

Add a layer of frozen blueberries on top of the yogurt.

Repeat the layers to build the parfait, using the remaining yogurt and granola.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens