Homemade Almond Milk Yogurt Recipe

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.

Total Time8 hours 18 minutes
Yield
10 servings
DifficultySimple

Dietary Interests

Manage Preferences

Submitted by

Vitamix

Ingredients

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

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

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.

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.