Homemade vegan yogurt

Name: Homemade vegan yogurt
Total time: 15 min
Yield: For 1 liter
Ingredients: 100 gr. raw cashews; 1 l. soy milk; 3 tablespoons unsweetened natural soya yogurt

15 m*Total time

EasyDifficulty

For 1 literAmount

* Plus 8 hours of soaking and resting

To prepare totally vegetable homemade yogurt is very, very easy, since it does not need more than 3 ingredients and very few and simple steps.

This yogurt recipe does not require a yogurt maker, and being made without milk of animal origin, it has a smoother and finer flavor. In addition, it is lighter and healthier, as it does not contain lactose, cholesterol, casein or trans fats.

So, this yogurt is ideal to eat plain, with a sweetener, or as a base to prepare all kinds of yogurts, either adding chopped fruit such as mango or strawberries, jams, vanilla essence, or cocoa if desired; and even to make cheeses like ricotta vegan.

In addition, if once made, we reserve a few spoonfuls, this yogurt will help us to be able to do more and always have yogurt available.

In terms of texture and degree of acidity, we must bear in mind that, the more hours we let it rest, the more acidity and consistency yogurt will adopt, so it will depend on our tastes to let it stand for more or less time before introducing it into the refrigerator, where it will still curdle a little more.

Nutritionally, it is a yogurt rich in complete proteins, which provides essential fatty acids omega 3 and omega 6, tryptophan, phytosterols, isoflavones, lecithin, fiber, vitamins E, K and group B (B3, B5, B9 or folic acid and, to a lesser extent, B1, B2 and B6), calcium, copper, phosphorus, magnesium, manganese, potassium and selenium.

Notes

If you prefer, you can use almond or cashew milk instead of soy milk.

When choosing yogurt to prepare the recipe, it is very important that it is natural, without sweeteners and, above all, that it contains selected active ferments such as bifidus and Lactobacillus acidophilus among its ingredients.

To control the temperature well, the ideal is to use a kitchen thermometer, so we will ensure that we reach the ideal temperature. Anyway, if when checking the temperature you think that it is too high, you just have to wait for it to cool down a little before adding the tablespoons of yogurt.

If the minimum temperature of your oven is not less than 50º, you can turn off the oven and leave the light on before passing the yogurt to the jars so that in the meantime the temperature drops a little.

In the event that the ambient temperature is cold, or we want to have more control over the temperature, we can also keep the yogurt in a thermos so that the temperature is maintained and does not drop.

The longer we allow the yogurt to ferment, the higher the density and the greater the degree of acidity it will have.

Tap on the steps to mark them as done

Step 1
We soak the cashews for 4 hours.
Step 2
Once the cashews are hydrated, we wash them, drain them, put them in the blender cup along with 1/4 l. soy milk and blend until everything is well crushed and uniform.
Step 3
Transfer the mixture to a saucepan, add 3/4 l. soy milk and stir well with a whisk. Heat gently over low heat until it reaches 45 °C, stirring occasionally. A few drops on your wrist should feel slightly warm, without burning. Turn off the heat and remove the saucepan from the stove.

Step 4
Add the yogurt to the mixture and stir well with the rods until all the ingredients are well integrated.
Step 5
We transfer the yogurt to small, clean, dry glass containers (or one large one of the same type), cover them, and place them for 4 to 8 hours in a warm area of the house or in a oven preheated to 45 °C that is turned off, with the light on and the door closed throughout the fermentation process. For the ferments to do their job, we must maintain the temperature very well, because if it is above 47 °C, the yogurt will curdle, and if it is below 43 °C, it will not set.
Step 6
Once it has the consistency that we want, we take it out of the oven, leave it at room temperature until it is tempered, and then we introduce it in the fridge until serving time, where it will still thicken a bit more.

Notes

If you prefer, you can use almond or cashew milk instead of soy milk.

The longer we allow the yogurt to ferment, the higher the density and the greater the degree of acidity it will have.

Homemade vegan yogurt

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Notes

Notes