I love having a yogurt and fruit parfait for breakfast. However do not like the price of non dairy yogurt so of course I had to make my own. I was thrilled when my copy of The Homemade Vegan Pantry arrived last summer with an almond milk yogurt recipe. I had made soy yogurt many times and I just don’t care for the taste of it though I have tried since it is fairly easy to make. I immediately made the almond yogurt and decided that this recipe alone was worth buying this book. Trust me there are a ton of other great recipes in the book that I have made also. This yogurt is creamy and sweet and slightly tart just like the dairy version. This yogurt takes a little time to get it started but you will be so happy when it is stocked in your refrigerator. I know that I am sad when I am at the bottom of my last jar. I love my raw coconut yogurt but it doesn’t have active cultures so I try to rotate my two yogurt recipes. This yogurt is also fantastic in a mango lassi.
Almond Milk Yogurt
Yield about 4 Cups
4 Cups Almond Milk (I use refrigerated unsweetened simple truth almond milk)
1/3 Cup Raw Cashews
2 Tablespoons Arrowroot Powder
1/4 teaspoon Agar Powder
1/4 Cup Plain Almond or Coconut yogurt (I look for one that has 6 live cultures)*
1 Tablespoon Maple Syrup,optional
1 teaspoon Vanilla, Optional
1. Place the first 4 ingredients into a blender and process until completely smooth. Transfer to a saucepan. Over medium heat stirring constantly bring to a simmer. Allow to simmer until the mixture has thickened about four to five minutes. Remove from heat. Transfer the mixture to a bowl (so that it will cool quicker) and allow to cool to 110 degrees. Stir the yogurt into the cooled mixture (and optional maple syrup and vanilla), and divide into sanitized mason jars.
2. While waiting for the mixture to cool sanitize the mason jars and instant pot. Add one cup of water to the instant pot liner and place the steamer rack and three clean pint jars in the liner. Place lid on pressure cooker and set knob to sealing. Steam for one minute. Remove steamer rack and discard water.
3. Place the filled mason jars into the instant pot liner. Place the lid on the pressure cooker and press yogurt and adjust time to 8 hours (add additional time if you like your yogurt more tart.) The timer will show 8 hours and then revert back to 0, it will then count up until it reaches the time you set. Refrigerate yogurt up to two weeks and eat it with your favorite toppings or add to smoothies. We like ours with fresh fruit and granola.
*I like to make this yogurt twice in a week and use the same jar of storebought yogurt for both batches.
Adapted from The Homemade Vegan Pantry
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