Homemade Vegan Yogurt recipe
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Ingredients
- 2 tablespoons arrowroot powder 2 tablespoons tapioca flour 2 tablespoons flaxseed meal 1 teaspoon guar gum ½ cup water, or as needed 4 cups almond milk 1 teaspoon agar-agar powder ½ teaspoon xanthan gum ½ teaspoon soy lecithin granules, ground ¼ teaspoon soy-sunflower lecithin vegan yogurt starter culture
Nutrition Info
- 71.5 caloriescarbohydrate: 10.4 gcholesterol: : -fat: 2.9 gfiber: 1.6 gprotein: 1 gsaturatedFat: 0.1 gservingSize: -sodium: 101 mgsugar: 4.3 gtransFat: : -unsaturatedFat: : -
Directions Homemade Vegan Yogurt
Directions
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Place arrowroot powder, tapioca flour, flaxseed meal, and guar gum separately into 4 small disposable cups with enough water to dissolve each.
Bring almond milk to a boil in a saucepan. Add the dissolved arrowroot, tapioca, flaxseed, and guar gum. Add, one at a time, the agar agar, xanthan gum, ground soy lecithin granules, and soy-sunflower lecithin, whisking vigorously after each addition. Blend using an electric mixer until well combined. Continue cooking until an instant-read thermometer inserted in the yogurt mixture reads 90 to 115 degrees F (32 to 46 degrees C), about 5 minutes.
Stir vegan yogurt starter into the saucepan with the yogurt mixture, mix well. Pour yogurt into jars.
Turn on the oven light. Place jars on the top rack in the oven, cover with a cloth. Close the door and let yogurt sit until thickened to desired consistency, 7 to 9 hours. Seal jars or pour yogurt into an airtight container and refrigerate.