I am loving this new vegan yoghurt recipe. Not only is it dairy free, it is still packed full of probiotics and can be adjusted to suit any fruit or flavour you have available! The basic yoghurt only requires two ingredients, yet you can add whatever you like to it. Keep it simple to add to savoury dishes, or sweeten it up with fruits or spices such as cinnamon or nutmeg. For this recipe, I have decided to add some blueberries, a fruit that is packed full of brain feeding nutrients, not to mention delicious in flavour. I hope you enjoy it as much as me!
*Tips: Before you get started it is important to remember that you cannot use metal with this recipe as it interferes with the probiotics. It is also a good idea to make sure that all the utensils you use have been thoroughly washed to remove any bacteria that could also interfere with the probiotics.
What you need:
- 1 tin of organic coconut milk (full-fat works best)
- 2 capsules of probiotics (you can purchase these from most chemists and health food stores. Remember they should be kept in the fridge)
- 1/2 cup fresh blueberries
- 1 Tsp. stevia or honey
- 1/4 Tsp. vanilla extract
- Shake your can of coconut milk thoroughly to break up the chunks and ensure it is nice and smooth, then open and pour into a glass bowl or jar.
- Open the probiotic capsules and empty the contents into the coconut milk.
- Use a plastic or wooden spoon to combine together, then cover with cheesecloth or paper towel. Basically you want to keep any bugs out but allow for air to flow in.
- Leave in a warm place for between 24-48 hours, so that the probiotics can activate. The longer you leave it the thicker and tangier the yoghurt becomes.
- Combine the blueberries along with the optional sweetener and vanilla before stirring and serving.
- This tastes amazing with fruit, muesli or simply as it is, enjoy!