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Vegan Almond Milk Yogurt Recipe

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4 from 7 reviews

This Vegan Almond Milk Yogurt recipe offers a creamy, dairy-free alternative to traditional yogurt, made entirely from homemade almond milk and natural thickeners. Cultured slowly in a warm oven for several hours, it delivers a mildly tangy and smooth texture perfect for breakfasts or desserts, and can be flavored with vanilla and sweetened with maple syrup for a delightful taste.

Ingredients

Almond Milk

  • 1 cup raw almonds
  • 3 cups filtered water

Yogurt Base

  • 2 1/2 cups homemade almond milk (from above)
  • 1 tsp locust bean gum
  • 1/4 tsp xanthan gum
  • 1/32 tsp agar powder
  • 1 packet yogurt starter

Optional Flavorings

  • 2 tsp maple syrup
  • Seeds from 1/2 vanilla bean or 1/4 tsp vanilla extract

Instructions

  1. Soak Almonds: Place the raw almonds in a bowl and soak them in water for at least 6 hours or overnight. This softens the almonds and makes blending easier.
  2. Blend Almond Milk: Drain the soaked almonds and add them to a blender with 3 cups of filtered water. Blend on high speed for 30-40 seconds until the mixture is smooth and creamy.
  3. Strain Almond Milk: Position a nut milk bag over a large glass bowl and pour the blended mixture into the bag. Twist the bag closed and use your hands to squeeze out as much almond milk as possible. You should get about 2 1/2 cups of almond milk.
  4. Prepare Yogurt Mixture: In a medium saucepan, combine the homemade almond milk, locust bean gum, xanthan gum, and agar powder. If desired, add maple syrup and vanilla seeds or extract for sweetness and flavor. Heat the mixture over medium heat, whisking constantly to fully dissolve the gums, until it reaches 185°F (85°C). Remove immediately before boiling.
  5. Cool Mixture: Transfer the heated almond milk mixture to a large glass bowl. Allow it to cool for about 20 minutes until it reaches 110°F (43°C). Maintaining the right temperature is crucial to preserve the yogurt cultures.
  6. Inoculate Yogurt: Stir in the yogurt starter thoroughly. The almond milk may have thickened and appear gelatinous; whisk vigorously to remove lumps and create a smooth texture. Pour the mixture into glass jars and seal with lids or cover with plastic wrap.
  7. Incubate Yogurt: Place the jars in a baking dish filled halfway with warm water to create a stable warm environment. Preheat your oven to 105°F (40°C), place the baking dish inside, and incubate the yogurt for 6-10 hours depending on your preferred tartness. (Use a yogurt maker instead if available, skipping the warm water bath.)
  8. Refrigerate: After incubation, transfer the jars to the refrigerator and chill for at least 8 hours to set and develop flavor fully.
  9. Serve: Before eating, stir the yogurt well and enjoy it plain or topped with granola, fresh fruits, jam, or nut butter. Sweeten with additional maple syrup if desired.
  10. Storage: Store the yogurt in the refrigerator for up to 4 days for best freshness and taste.

Notes

  • Ensure the almond milk cools to 110°F before adding the yogurt starter to avoid killing the beneficial bacteria.
  • Agar powder is used as a vegan gelifier to improve yogurt texture; use with care in the exact small amount specified.
  • Using a thermometer is recommended to monitor temperatures accurately during heating and cooling.
  • Optional flavorings like maple syrup and vanilla seeds can be omitted for a plain yogurt base.
  • You can replace the nut milk bag with a fine cheesecloth or nut milk strainer if needed.

Find it online: https://cookedbysarah.com/vegan-almond-milk-yogurt-recipe/