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
Feature image: Aremedia
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.