comment icon 128 more comments THIS VEGAN YOGURT, you guys. Remember it from What I Ate Wednesday? We got so many comments and questions about this one! Here are my answers to everything:
Basically five minutes. Basically three ingredients (cashews, frozen fruit, and tofu don’t hate me) Naturally sweetened with honey and fruit.
FOR REALS! Okay, before someone gets mad, I get that this isn’t YOGURT yogurt. Totally understand. And totally respect people who make real yogurt – like the kind where you become a full-blown scientist growing cultures and looking through microscopes in order to get yourself a batch of creamy yogurt goodness. Shout out to you people. You are who I want to be when I grow up (I’m 32, I’ve got time). But at the present moment, I am going to be brutally honest with you. I don’t really care to get all sciencey with real homemade yogurt. My yogurt-making MO is more like… eh, let’s blend some stuff up and make it super nutritious and creamy and taste like a decadent dessert and maybe throw in a probiotic capsule, maybe? That’s “yogurt” enough for me. And even though I’m not vegan, I do find that sometimes it’s nice to just go easy on the dairy for a bit. Which is convenient because you know what? this yogurt is HERE FOR IT. It sees your craving for a borderline ice-creamy snack and it raises you one that kicks dairy to the curb AND ALSO tastes like dreams coming true. This could have really been a 15-Minute Meal Prep recipe, now that I think of it. I bought these cute jars and we kept a batch of this in the fridge all week and ate it with coconut oil granola and banana bread muffins for breakfast / snack / dessert on repeat. I got the idea for this recipe from The Perfect Blend cookbook (which is a beautiful and SUPER healthy book, BTW – I am not nearly this healthy but I use this cookbook all the time)! Her recipe is a bit different but the concept of a blended vegan yogurt is similar!
Check Out Our Video For How To Make Vegan “Yogurt”:
One More Thing!
This recipe is part of our collection of best healthy snacks. Check it out! 4.7 from 27 reviews
2 cups frozen peaches 1/2 cup cashews 12 ounces tofu (see notes)
The Extras
1/4 cup liquid sweetener – agave, maple syrup, or honey (more or less to taste) 1 tablespoon lemon juice (more or less to taste) 1 probiotic capsule (optional! see notes)
Blending: If you’re having trouble blending it up, add 1/4 to 1/2 cup of non dairy milk. For easiest blending, thaw your peaches first! Probiotics: For a probiotic boost, you can empty a probiotic capsule right into the blender and mix it up. I actually preferred the batches I made without the probiotics. I felt like the texture got a little chalky with the probiotic capsule. Maybe it was my specific brand of capsules, I’m not sure. But the cookbook that initially inspired this recipe (The Perfect Blend) includes a probiotic capsule in the yogurt, and some of you may like to get those extra probiotics in!
