• 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

    Avatar
    Author

    A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.