Making vegan yogurt with almond milk is the best idea for anyone who’s trying to live a vegan, dairy-free life.
Ingredients
For the almond milk:
- 3 cups filtered water
- 1 cup raw almonds
For the yogurt:
- 1 teaspoon locust bean gum
- 1/32 teaspoon agar agar
- 2 1/2 cup homemade almond milk
- 1/4 teaspoon xanthan gum
- 1 yogurt starter or 2 tablespoons non-dairy yogurt
- 2 teaspoons maple syrup, seeds from 1/2 vanilla bean (optional)
Instructions
For the almond milk, you first need to let the almonds soak for a minimum of 6 hours. When done, place the almonds in a good processor or blender. Add 3 cups of water and blend for 30 to 40 seconds.
Get a nut milk bag. Fill it with the almond milk, then press and twist it into a bowl. You will get 2 1/2 cups of almond milk at the end.
For the vegan yogurt, mix the locust bean gum, agar, almond milk, and xanthan gum together. Pour all the ingredients in a pan, and if you want you can also include the vanilla seeds and maple syrup.
Place the saucepan on the stove and heat it to 185 F degrees. Mix constantly, and take it away from the heat right before it boils. Pour the yogurt in a glass bowl and wait for 20 minutes. It should reach a temperature of 110 F degrees.
When it’s ready, add the yogurt starter. Mix well to dissolve the lumps.
Transfer the yogurt in jars and cover it. Put the jars in a big baking dish, making sure they are halfway covered with warm water.
Put the dish in the oven preheated to 105 F degrees for 6 to 10 hours. Next, place it in the fridge for at least 8 hours. It can last up to 4 days.