Homemade GF Vegan Soy Coconut Yogurt

I thought I would share this Homemade GF Vegan Soy Coconut Yogurt recipe as my first post as one of the first things that I found most difficult to buy when I first decided to become a vegan was NON-DAIRY YOGURT.

Unless you are living next to City Super or some of the high-end supermarkets in the centre, it is basically mission impossible. Even when it’s available, it’s unbelievably expensive. 

So what did I do? MAKE MY OWN OF COURSE! Now even my non-vegan husband is eating it every day as the texture is sooooo CREAMY and you know that there is no added sugar in it.

This GF Vegan Yogurt is also extremely versatile and good to have in the fridge as you can scope out a spoon and mix with avocado and season with salt and pepper to turn that into a salad dressing!

And the great news is...IT IS SUPER EASY! 

It takes around 12.5 hours to make but the ACTUAL COOKING TIME IS ONLY 15 minutes, can you believe it?

I like to make this in the evening because the yoghurt is basically done in the morning when I woke up. 

You can basically eat it with whatever fruit you like. My favourite is with bilberries and pumpkin seeds because that gives me extra Vitamin E and protein. If I am really hungry, I will toss some homemade vegan GF granola on top.

So here we go!

Ingredients

  1. 1 carton of organic Non-GMO soya milk, plain with no-added-sugar
  2. 1 coconut cream
  3. Starter from the previous batch
  4. 2 capsules of vegan probiotic


Instructions / Step-by-step guide:

Heat all non-dairy milk in low heat to 80 - 85 degrees. I use west soy and kara coconut cream but you can use whatever non-dairy milk of your choice. Those are brand that I found in Hong Kong which gives the best consistency. I haven’t tested it with almond/cashew milk as I can’t have nuts. If you are allergic to soy, feel free to experiment with other non-dairy milk!


  
Turn off the heat immediately once it reached the above temperature. Let it cool in the room / air-conditioned temperature to 45 - 50 degrees.

Then add in your starter from the previous batch and the vegan probiotics. Don’t forget to take out the capsules LOL! Mix well.



Washed your air-tight container thoroughly and sanitized it with hot water.

Pour the mixture in your jar.

Now it’s just a waiting game!!! Let your Soy Coconut Yogurt sit in room temperature for 12 hours before putting in the fridge.


Enjoy!


P.s Yes I know it’s tempting to have it all but don’t forget to leave a bit as a starter for your next batch!


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