Vegan Greek Yogurt Recipes

Homemade Vegan Greek Yogurt Darn Good Veggies

WebJan 14, 2021 · How to make vegan Greek yogurt: Soak the cashews: The night before, place the water and cashews in a large bowl. Cover, and …

Rating: 4.9/5(9)
1. Combine the drained cashews, coconut milk, and tapioca starch in a blender. Blend until silky smooth.
2. Transfer the mixture to a saucepan and bring to a simmer. Remove from the heat and let cool.
3. Add to a glass bowl (no metal!) and stir in the probiotic with a wood, plastic, or glass utensil.
4. Cover the bowl with cheesecloth and secure it with a rubber band. Let ferment at room temperature overnight or until desired tanginess is achieved.

Preview

See Also:

Show details

Vegan Yogurt Recipe So thick & creamy! A Virtual …

WebJul 6, 2020 · Step 1 - Soak the cashews in boiling water. Step 2 - Add them and the other ingredients to a blender and blend until completely …

Rating: 4.9/5(114)
1. Make sure everything you will be using is scrupulously clean. I run my glass jars, and lids through the dishwasher on the hottest setting. You can also wash them in hot soapy water and put them on a baking tray in an oven at 135 °C (275°F) for 15 to 20 minutes or clean the jars in hot soapy water, rinse them, then put them still drippy and wet into the microwave. Microwave them on high for 45 seconds (do not put metal lids in the microwave - Soak them in boiling water). I also wash my blender jar in hot soapy water, then rinse and fill with boiling water from the kettle, let it sit for a few minutes then pour it out.
2. Put the cashews in a small bowl and cover them completely with boiling water. Leave them to soak for 20 to 30 minutes. Don't skip this step.
3. Run a kettle of boiling water through your sieve then drain the cashews really well and add them to a blender. Add the coconut milk, yogurt and maple syrup, then blend until it is completely smooth.
4. Decant the mixture into clean and dry jars. Any combination of jar sizes that will hold a total of about 600ml (just under 3 cups). I like to use small ones so I have individual sized servings. If you plan on using an Instant Pot make sure before you start filling the jars that they will fit easily together inside the metal inner bowl.

Preview

See Also:

Show details

6Ingredient Vegan Tzatziki Minimalist Baker Recipes

WebSep 28, 2017 · Add coconut yogurt to a large mixing bowl and add strained cucumber, garlic, dill, salt, pepper, lemon juice, and olive oil (optional). …

Rating: 4.9/5(53)
1. Finely grate cucumber with the skin on - should yield about 1 cup (amount as original recipe is written // adjust if altering batch size). Then either set in a fine-mesh strainer set over a small mixing bowl or transfer to a clean, thin towel and squeeze out excess moisture. The remaining amount should be about 1/4 cup (amount as original recipe is written // adjust if altering batch size).
2. Add coconut yogurt to a large mixing bowl and add strained cucumber, garlic, dill, salt, pepper, lemon juice, and olive oil (optional). Stir to combine.
3. Taste and adjust flavor as needed, adding more salt for overall flavor, garlic for zing, lemon for acidity, or dill for herbiness.
4. Serve immediately, or store in the refrigerator (where it will thicken) up to 5 days, sometimes longer depending on freshness of yogurt.

Preview

See Also:

Show details

Easy 2 Minute Vegan Yogurt (High Protein) Okonomi …

WebAug 12, 2020 · Regular yogurt: Use soft tofu. If you can only find silken, add a bit less and increase the cashew butter by 1-2 tbsp. Thick greek …

Rating: 5/5(20)
1. Blend all the ingredients together until smooth and creamy.
2. Serve right away or place into an air tight container in the refrigerator for up to 3 days.

Preview

See Also:

Show details