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Homemade Almond Milk Yogurt

This is a simple, natural recipe for a tasty, non-dairy yogurt alternative. It’s great in smoothies, frozen desserts, or wherever your taste buds lead you.

Yield:

10 servings (920 g)

Difficulty:

Easy

Total Time:

8 hours 18 minutes

Size:

2.0 Litre Container

This is a simple, natural recipe for a tasty, non-dairy yogurt alternative. It’s great in smoothies, frozen desserts, or wherever your taste buds lead you.

INGREDIENTS


1 cup (150 g) raw almonds
3 cups (720 ml) filtered cold water
9 (120 g) medjool dates, pitted
1 pack (0.40 g) vegan yogurt culture
1 Tablespoon chia seed

DIRECTIONS

1. Place almonds, water, dates, vegan yogurt culture, and chia seeds into the Vitamix container in the order listed and secure the lid.
2. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 2½ to 3 minutes or until a thermometer inserted into the mixture reads 110°F. (Take reading while machine is not running)
3. Pour mixture into a 2 quart glass jar and cover with plastic wrap. Place jar into a warm water bath, holding the water at a temperature of 105 – 112°F for 6 to 8 hours.
4. After the cooking is completed, refrigerate overnight before enjoying.

Chef's Notes

If you want to make this gluten free, just make sure the vegan yogurt culture is gluten free.

Nutrition Information

Serving Size 1 serving (92 g)
Amount Per Servings
Calories 130
Total Fat 8 g
Saturated Fat .5 g
Total Carbohydrate 12 g
Dietary Fibre 3 g
Sugars 8 g
Protein 3 g

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