Makes:
20 ounces
Prep Time:
Cooking Time:
18-24 hours
of waiting for the kefir
Ingredients:
Kefir
Kefir Starter*
Quarter gallon of coconut milk
Yogurt
1 cup raw cashews, soaked overnight or boiled for 10 minutes
14 OZ extra firm tofu
2 teaspoons vanilla extract
1 tablespoon maple syrup, if sweetness is desired
Are you wondering how to make true vegan yogurt? Well, it’s not complicated at all! This recipe was adapted from Chef Carleigh Bodrug’s book Scrap Cooking.
Instructions:
To make the kefir:
In a quarter-gallon mason jar, mix one pouch of kefir starter* with the coconut milk.
Cover with a cheesecloth and secure with a rubber band.
Let it sit in a warm place (72-74oF) for 18-24 hours.
You will know the kefir is ready by noticing an acidic smell.
To make the Yogurt:
In a blender, mix one cup of kefir with the cashews, tofu, and vanilla until you get a creamy consistency.
Add more kefir to adjust the consistency to your liking.
Save 1/4 cup of this yogurt to make a new batch.
Enjoy!
(*) You can buy a pack of Kefir Starter on Amazon. It comes with 4 pouches. Each pouch makes 1/4 gallon. You can save 1/4 cup from each batch to make up to 7 batches.
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