Cheat (Read: Easy) Vegan Yoghurt

I’m not vegan or vegetarian, but I think that dairy hates me. I don’t know why. I’ve always been so supportive of it.

“Ice-cream, anyone?”
“Pick me!”

“Would you like cheese with that?”
“Hell yes!”

“Do you feel like some yoghurt?”
“SOME yoghurt? I’d bath in it if you left me alone for long enough.”

I’m the Dairy Queen (mom joke). But, sadly, it thanks me by gifting me with bloaty achiness. TMI, but what are blogs for if not to make readers uncomfortable with personal information?

So, I recently went to the Carb Clever Workshop held by Nutrilicious Kitchen in Knysna (I edited her new recipe and nutrition book – Nutrilicious Kitchen – The Heart and Art of Nutrition. Due to hit your shelves in mid-February 2019. Just saying #ShamelessPromo). And, the first dish to kick off a glorious day of eating was vegan yoghurt with mango mousse.

Vegan yoghurt
It’s meant to look like an egg – it was part of a bigger picture. It has context. But how delicious?!

I knew it couldn’t taste like real yoghurt. It wouldn’t be smooth, or creamy, or something. I was wrong. It was smooth, creamy, delicious, and addictive. So, I have her permission to share the recipe (you’re welcome).

Vegan Coconut Yoghurt

Ingredients

  • 400 ml coconut milk
  • 0.5 to 1 tsp agar (you can use gelatine, if you’re not vegan, but may have to adjust the quantity slightly)
  • 2 to 3 Tbsp lemon juice
  • 1 tsp vanilla extract or seeds
  • 1 tsp agave syrup (or honey, if you’re not vegan)
  • 2 probiotic capsules

Method

  • Heat the coconut milk and agar gently in a small pot, whisking all the time. Gradually bring the mixture to the boil.
  • Remove it from the heat and add the lemon juice, vanilla and honey. Allow the mixture to cool, then pour it into a bowl.
  • Beat it with an electric mixer for two to three minutes to make it light.
  • Refrigerate it for about two hours. At this stage, the yoghurt will set to a jelly.
  • Remove it from the fridge, put it in your blender with the contents of the probiotic capsules and give it a quick blitz until it is smooth and creamy.
  • Top it with toasted coconut shards, a fruit puree (we had mango), or your favourite nuts.

You can store the yoghurt in a glass jar in the fridge for up to four days. But, it won’t last. You’ll eat it way before that. If you’re Banting, this is the perfect LCHF snack or breakfast (just leave out the mango and certain nuts, if you’re being strict). And the kids will love it too.

 

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 288 other subscribers.

Categories

Recent Posts

Recent Comments

Social

Meta

Be First to Comment

Leave a Reply

Your email address will not be published. Required fields are marked *