Easy Vegan Yogurt, 3 Ways! The Vegan Good Life with Miyoko

cashews

🥗Healthier: tofu

💰Cheaper: sunflower seeds

Tofu provides a similar creamy texture while being lower in fat.

maple syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Honey is often more affordable and adds a unique flavor.

Start by making oat milk: add 1 cup of rolled oats and 1 quart of water to a high-speed blender.

Blend for at least 60 seconds until creamy.

Strain the blended mixture using a nut milk bag to remove the fibrous parts, collecting the liquid oat milk in a bowl.

Pour the strained oat milk back into the blender.

Add 3/4 cup of cashews to the blender with the oat milk.

Blend again for about 60 seconds until the cashews are completely smooth and creamy.

Pour the mixture into a pot and heat it up to at least 160 degrees Fahrenheit for at least 15 seconds to pasteurize it.

Stir the mixture while heating until it thickens and coats the back of a wooden spoon, indicating it's ready to cool.

Cool the mixture down to 110 degrees Fahrenheit by placing the pot in a larger bowl filled with ice water, stirring occasionally.

Once cooled, add yogurt culture (a combination of acidophilus, bifidus, and thermophilus) to the mixture and stir well.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens