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.
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
- Place almonds, water, dates, vegan yogurt culture, and chia seeds into the Vitamix container in the order listed and secure the lid.
- 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)
- 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.
- 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.
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 seeds
Directions
- Place almonds, water, dates, vegan yogurt culture, and chia seeds into the Vitamix container in the order listed and secure the lid.
- 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)
- 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.
- 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.
