Homemade Vegan Yogurt

Homemade Vegan Yogurt @ TheGreenForks.com #vegan #healthy

Scarlett said the craziest thing to me the other day. Well, first of all she inhaled my fresh carrot-beet juice then she said the craziest thing.

“Mommy, can you make some more beet juice????” 

The whole situation was shocking.

Homemade Vegan Yogurt @ TheGreenForks.com #vegan #healthy

I just can’t believe how far we’ve come in our diet change. It’s been almost one full year since we took the plunge into a healthier lifestyle.

Scarlett has begun to enjoy a variety of whole grains that she never used to touch (quinoa, millet, brown rice) as well as a variety of fresh juices and smoothies. I still can’t get her to touch any other veggies than sweet potatoes (and the occasional carrot stick if I bribe her well enough), but she is better about trying new things in general.

My youngest child, Hunter, is now 18 months old. Since he has been eating like this for as long as he could eat solid food he is the best eater. He likes broccoli, tomatoes, carrots, cucumber, beans, sweet potatoes, all fruit, and grains. He’s awesome.

Homemade Vegan Yogurt @ TheGreenForks.com #vegan #healthy

He’ll even eat this homemade vegan yogurt. And Scarlett will eat at least a few spoonfuls of it herself. 

It’s sweet, creamy, and tangy. Just like yogurt should be. You can make it as thick or loose as you’d like, just add more or less milk. Same goes for sweetness and tang. Adjust it to your own tastes! For me- this was spot on. But it just goes to show you how easy it is to make your own vegan yogurt at home! And without a starter!

Homemade Vegan Yogurt @ TheGreenForks.com #vegan #healthy

I ate mine with The Minimalists Baker’s Banana Bread Granola. Um- YUM!! What a perfect little treat :)

Homemade Vegan Yogurt @ TheGreenForks.com #vegan #healthy

Homemade Vegan Yogurt
Serves: 4
  • 1 cup raw macadamia nuts or cashews (un-soaked)
  • ¾ cup almond milk, plus more to thin as desired*
  • 2-3 tablespoons maple syrup
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon apple cider vinegar
  • ½ teaspoon vanilla
  • pinch of salt
  1. Place all ingredients together in a high-powered blender and pureé until completely smooth and creamy. Chill in refrigerator at least 2 hours.
The amount of liquid you use will depend on the consistency you desire and the nut you choose to use. It will thicken as it chills in the refrigerator as well, so keep that in mind.
If you want to soak your nuts for easier blending, you won't need as much milk.



6 Responses to “Homemade Vegan Yogurt”

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  • Michal June 27, 2014, 2:15 pm

    Looked really interesting..thanks for sharing

  • Marion July 20, 2014, 8:24 pm

    Hi Laura ,
    Your homemade yoghurt will be something I will definetly will be making.
    I have a very fussy 9 yr old . Sometimes she will eat more choices if I let her make her meal.
    We eat 99% raw ,so she snacks on capsicums , dehydrated kale chips ,sweet potato chips , bananas etc .
    Thanks Laura. Rating was 4 stars

  • Beth June 3, 2015, 1:33 pm

    Thanks for the awesome-looking recipe! Do you know why the nuts need to be unsoaked? I don’t have a high-speed blender, so it really helps when I can soak the nuts. Thanks!

  • lmachell June 24, 2015, 3:04 am

    You can soak them! You just may not need as much liquid.

  • Meredith January 20, 2016, 1:54 am

    I don’t care for yogurt just to eat but have several recipes I would want to make that call for yogurt in baking would this work the same do you think?

  • lmachell January 27, 2016, 8:32 pm

    I believe it would yield fairly good results. Not identical. But I don’t think it would bomb since they are similar consistency.