Failproof Plant Based Yogurt
Failproof Plant Based Yogurt
By: The Jaroudi Family
Ingredients:
1 (14 oz) package tofu, drained (Extra firm, firm, or silken)* (397 g)
1 cup water
2 Tbsp date paste
2 capsules vegan probiotic (powder only)
Directions:
1. In a high-speed blender, combine the firm tofu, water, date paste, and the powder of the two vegan probiotic capsules. Blend very well until completely smooth and creamy.
Instant Pot: Pour the blended mixture into a sterilized steel inner cooking pot and seal the Instant Pot. Hit the yogurt button and set for 12-14 hours. Do not check on the yogurt during this time. Let the yogurt cool and refrigerate in a container with a lid.
Without an Instant Pot: Fill an insulated cooler with enough warm water between 100-110 degrees to cover the yogurt mixture jars. Keep the jars with the blended yogurt mixture inside the insulated cooler for 12-14 hours. Let the yogurt cool and refrigerate, sealing it with a lid.
Notes:
The extra firm will be more Greek-style thick yogurt – silken will be thinner.
12 hours will be a milder yogurt. 14 hours will give the yogurt more of a tangy flavor.
Vegan probiotics work best with over 25 billion probiotics.
Cherry Jam
By: The Jaroudi Family
Ingredients:
12oz (1.5 cups) frozen or fresh pitted cherries (or any fruit)
2 Tbsp date paste
1 Tbsp lemon juice
Zest from any citrus
2 Tbsp chia seeds
Directions:
1. In a medium pot, add your frozen (or fresh) pitted cherries.
2. Cook on medium-high heat and mix in date paste.
3. Make sure you stir often and bring the mixture to a simmer.
4. Turn off the heat Once the fruit is cooked down (around 3 minutes).
5. Add lemon juice, zest, and chia seeds. Stir until well incorporated.
6. Let cool completely and store in the refrigerator for one week.
Download our Failproof Plant Based Yogurt PDF.
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