How to Make Dairy Free Yoghurt at Home
Homemade dairy free yogurt is really easy to make. Enjoy with your favourite fruits or cereals for a healthy breakfast or afternoon treat.
Ingredients
- Yoghurt
1½ cups natural cashews (we love Fresh Life)- water
- 600 mls Chantal Organics Coconut Milk
- Country Trading Co. Plant based yogurt starter
- 2 tbsp maple syrup
- To serve
- 2 tbsp Sweet Blueberry Sauce (we love Blues Bros )
- 1 bar Blueberry Chocolate, cut into shards (we love Blues Bros )
- fresh fruit
instructions
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Step 1.
Place the nuts in a large bowl. Add enough water to completely immerse the nuts. Cover with a cloth and leave out a room temperature overnight.
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Step 2.
Drain cashews in a sieve and rinse under running water.
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Step 3.
Add the drained cashews and coconut milk to a blender. Blend on high until smooth.
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Step 4.
Pour mixture into a glass or metal bowl. Set the bowl over a saucepan of boiling water, making sure the bowl doesn’t touch the water. Reduce the saucepan to a simmer. Add in the base sachet of the starter whisking continuously until the mixture reaches 85 degrees Celsius. Remove from boiling water. Place the bowl into a sink with 2 inches of cold water allowing the mixture to cool to 45 degrees Celsius.
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Step 5.
Add the starter culture sachet and maple syrup, whisk through until combined.
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Step 6.
Pour mixture into clean jars. Leave at room temperature for the yoghurt to incubate for 10 hours.
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Step 7.
Chill yoghurt in the fridge for at least 4 hours to solidify.
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Step 8.
Spoon into 4 bowls. Spread slices of fresh fruits on top. Drizzle over blueberry sauce and sprinkle shards of blueberry chocolate.
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Tip:
If you don’t have time to soak your cashews you can speed up the process by covering with boiling water. Leave for at least 15 minutes but the longer the better.
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Tip 2:
It’s best to leave the yogurt somewhere warm like a hot water cupboard or by a fireplace or heater while it rests.
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Chantal Organics Products used
