05/25/2024Sweet morning - Basic recipes - Breakfasts and brunches
Vegan Soy and Cashew Yogurt
Servings
5
Ingredients
Cups
- -cashew nuts 150 (g)
- -soy milk 500 (mL)
- -vegan starter or vegan probiotics or old yogurt 2 (tbsp)
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Steps
- Soak the pieces of walnuts in water for 45 minutes.
- Drain them.
- Warm the soy milk in a saucepan, it shouldn't be too hot, about the temperature of a warm bath! Remove from heat and add the starter. If you have leftover yogurt from a previous batch, you can skip step 3 entirely.
- In a blender, blend the cashews with the milk. You can blend for about 2 minutes to get a really smooth result.
- YOGURT MAKER METHOD: Pour this mixture into a yogurt maker and set it for the recommended time (usually 8 to 12 hours).
- OVEN METHOD: Preheat the oven to around 180°F (80°C) then turn it off. Pour the mixture into a container with a lid placed loosely on top, and place the container in the turned-off oven overnight.
- SLOW COOKER / DEHYDRATOR METHOD: If you have any device that can keep things warm (dehydrator, Vitamix, Crockpot, slow cooker...), this is the quickest method. Pour the mixture into the slow cooker (or into a container for the dehydrator) and set it for 4 hours at 115°F (45°C).
- After taking your yogurt out from any of these methods, give it a good stir and place it in the fridge to cool completely. It will keep for up to 10 days in the fridge!
NotesOnce you make your yogurt for the first time with a starter, you can use two tablespoons of this yogurt to make the next batch. It would be a shame to use a new packet every time.
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Vegan Soy and Cashew Yogurt
For: 700 g (about 1.5 lbs)Difficulty: EasyPreparation: 20 minRest: 4h00
Ingredients
- -cashew nuts 150 (g)
- -soy milk 500 (mL)
- -vegan starter or vegan probiotics or old yogurt 2 (tbsp)
Steps
Steps
- Soak the pieces of walnuts in water for 45 minutes.
- Drain them.
- Warm the soy milk in a saucepan, it shouldn't be too hot, about the temperature of a warm bath! Remove from heat and add the starter. If you have leftover yogurt from a previous batch, you can skip step 3 entirely.
- In a blender, blend the cashews with the milk. You can blend for about 2 minutes to get a really smooth result.
- YOGURT MAKER METHOD: Pour this mixture into a yogurt maker and set it for the recommended time (usually 8 to 12 hours).
- OVEN METHOD: Preheat the oven to around 180°F (80°C) then turn it off. Pour the mixture into a container with a lid placed loosely on top, and place the container in the turned-off oven overnight.
- SLOW COOKER / DEHYDRATOR METHOD: If you have any device that can keep things warm (dehydrator, Vitamix, Crockpot, slow cooker...), this is the quickest method. Pour the mixture into the slow cooker (or into a container for the dehydrator) and set it for 4 hours at 115°F (45°C).
- After taking your yogurt out from any of these methods, give it a good stir and place it in the fridge to cool completely. It will keep for up to 10 days in the fridge!
NotesOnce you make your yogurt for the first time with a starter, you can use two tablespoons of this yogurt to make the next batch. It would be a shame to use a new packet every time.