Homemade Vegan yoghurt

Homemade Vegan yoghurt

This is not a true yoghurt as it is not cultures. It’s more of a nut cream that can be used as an easy stand in for those times when you need a vegan replacement for dairy yoghurt. Try our easy Homemade Vegan yoghurt.

 

INGREDIENTS

• 1 cup cashews
• 160 g whole blanched almonds
• 1 cup water

 

METHOD

COMBINE cashews and almonds together in a bowl and cover with cold water. Stand, covered, for 4 hours or overnight.

DRAIN nuts and  rinse under cold water. Drain well.

BLEND nuts in a high-powered blender with  water until it forms a yoghurt-like consistency. Store in an airtight container in the fridge for up to 1 week.

 

FOR A PASSION FRUIT VARIATION:

MAKE the  vegan yoghurt above and  stir in the pulp of 3 passionfruit.

 

FOR A STRAWBERRY VARIATION:

MAKE the vegan yoghurt above, but instead swop 1 cup cashews with 1 cup pecans nuts. Blend or process 250 g strawberries until smooth. Fold strawberry puree through yoghurt to create a swirled effect, then top with extra strawberries.

 

FOOD TEAM TIP: You can experiment with different nuts to create this yoghurt, bearing in mind the flavour of each nut. Try stir in the juice of 1 lemon for a great savoury yoghurt option to add to salads or top soups and curries.

 

Tried this easy Homemade Vegan yoghurt? Tag us @foodandhomesa #cookingwithFH on Instagram!

ALSO SEE: Baked vegan feta with white wine and olives

Baked vegan feta with white wine and olives

Feature image: Aremedia