Vegan Thick & Creamy Homemade Almond Yogurt a.k.a. Homemade Is Best!

Vegan Thick & Creamy Homemade Almond Yogurt a.k.a. Homemade Is Best!

Hey babes!

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SNOWSTORM STATUS: Writing up recipes for you munchkins to fill your tummies with healthy deliciousness! No, but seriously, if you guys live in Montreal, y’all know what I’m talking about. When I say snowstorm, it ain’t an understatement. The weather out there today is NUTS, a.k.a. it’s the perfect day for you to stay home & make this NUT-BASED YOGURT! (Ya catch my drift?).

I got inspired this week by my forever-lasting desire to try Kite Hill yogurt! To this day, I still haven’t bene able to get my hands on it! But the journey continues! Until then, this week’s inspiration led me to whip up this simple vegan almond yogurt infused with probiotics! If almonds ain’t your jam, you can swap them & make cashew yogurt! It takes even less time because they don’t require soaking for as long as the almonds! Obviously, the flavour will change, but hey, CASHEWS ARE DELICIOUS TOO!!

I always get so many questions about vegan alternatives to yogurt that I love & TBH, I haven’t been able to find one yet that I would necessarily repurchase. It’s also because I have a sick obsession with Greek yogurt, but ya know. Either way, no vegan yogurt alternative has wowed me up until now. And since Kite Hill isn’t available in Montreal (OBVS), I put myself up to the challenge: MAKE MY OWN!

I was a bit skeptical as I always am when it comes to turning nuts into something like milk, yogurt or nut butter. But then once you do it once, you’re good to go! It can be intimidating but it’s a lot easier than it looks!

So what’s so great about this yogurt? Like, why did I waste my time making it? LET ME EXPLAIN!

  • It’s thick, rich & creamy (But you can totally make it your own & thin it out or swap almonds for cashews if you’re not down with pulp!).
  • The almonds are soaked, which activates their digestive enzymes, making this yogurt easy to digest & boosts their nutrient profile & absorption by the body!
  • Refined sugar-free & naturally sweetened!
  • Rich in good fatty acids, vitamins & fibre!
  • Raw, fresh, delicious, REAL WHOLE FOODS!
  • Made with probiotics for an added gut-healing & immunity boost. They help restore a healthy balance of intestinal bacterial flora & line the gut with good bacteria to promote easy digestion, detoxification & prevent bloating or symptoms of other gastrointestinal diseases.
    • To read more about gut-health, check out this post:
  • Tangy, nutty, a lil’ bit citrusy & just the right amount of sweet!
  • Almonds are rich in magnesium, vitamin E (antioxidants) & may help reduce blood pressure, cholesterol, fill you up, provide a lasting source of energy, prevent diabetes & heart disease, curb cravings & good for brain health!
  • Pack it into smoothies or overnight oats! Eat it as is topped with fruit & granola! Spread it on rice cakes & top with cinnamon or hemp/chia seeds! So much to eat, so little time!!!

Now that I’ve convinced you to go the extra mile & make this, let me tell you how!

My loves, YOU WILL NEED:

  • 1 cup of almonds or cashews (Soaked for at least 8 hours for the cashews & 24 hours for the almonds)
  • 1 cup of filtered water
  • 2 Nova Probiotics capsules (OPTIONAL: This is to make fermented yogurt. Leave it out if you don’t care for it!)
  • The juice of 1/2 lemon (about 2-3 tsp. of lemon juice)
  • 1 tbsp. of yacon syrup (You can sub for pure organic maple syrup, raw organic unpasteurized local honey or brown rice syrup)
  • 1 tsp. pure organic vanilla extract
  • A sprinkle or two of Ceylon cinnamon
  • 1 sterilized medium/large jar with a hermetic lid (a Mason jar works too).

TO MAKE:

  • Sterilize one glass jar & allow it to cool. Sterilizing allows the probiotics to ferment properly. Store them in a cool & dry place to turn them upside down to let them cool & return to room temperature before using.
    • If your jar has no metal on it, you can put them in the microwave for 30-60 seconds.
    • Otherwise, you can boil some water in your kettle & wet a clean kitchen towel with the boiled water, then place the kitchen towel in the jar, move it around, clean the jar thoroughly & let it sit to dry out.
  • Soak the cashews or almonds (8 hours for cashews & overnight for almonds) in 3 cups of filtered water. The longer you soak, the better!
    • Alternatively, you can simmer the nuts for about 30 minutes, rinse & allow them to cool to room temperature – THAT’S IF YOU’RE REALLY IN A HURRY. Otherwise, it’s best to soak them to get rid of all the phytic acid & to remove the enzyme inhibitors & activate the digestive enzymes to make them more easily digestible & absorbable by the body. 
  • In a washed & rinsed blender, pour all the ingredients, except the probiotics.

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  • Blend for anywhere between 2-5 minutes, until creamy & smooth & desired consistency is obtained (If you want a creamier silkier smooth yogurt, blend for longer; if you want one that’s a bit chunkier with some leftover almond pulp, blend for less time).

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  • Pinch the probiotics together over a bowl to remove the powder.

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  • Once the yogurt is where you want it to be, pour it into a bowl, add the probiotic powder & mix gently with a spoon for a few seconds.

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  • Once the probiotics are mixed in, store the yogurt in your sterilized container & leave it in a cool & dry place. Cover it with a clean gauze or cloth to allow it to ferment.
    • In the winter, it’s totally okay to leave the yogurt on the counter top to let it ferment (if you have a mild temperature at home). 
    • In the summer, due to humidity, it’s best to store the jars int he oven, closed or with the door slightly open & the light turned off to allow for proper fermentation. 
  • Let it ferment for 6-8 hours if you use probiotics. Otherwise, you can put the jars straight into the fridge.
  • After fermentation, remove the cloth, close the jar & refrigerate!
  • DEVOUR!

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