yogurt

Easiest Plant-Based Homemade Yogurt

Years ago, I stumbled upon a yogurt recipe on Plant-Based Junior’s website and have been adapting it ever since. My version swaps in more tofu and skips the lemon juice. I’ve also experimented with different berries like strawberries and cherries, and both my husband and I have enjoyed all the variations. Kids don’t find it sweet enough but with maple syrup, it’s a hit for them too! Overall, it’s a simple and versatile recipe that offers a delicious dairy-free (vegan) alternative to store-bought yogurt. Making homemade yogurt without a yogurt maker is the BEST!

Nutritional Benefits

Silken tofulow-calorie, cholesterol-free source of plant-based protein and essential nutrients, promoting heart health and overall well-being.

Berries – packed with antioxidants, vitamins, and fiber, supporting heart health, boosting immunity, and promoting healthy aging.

Cashews – healthy due to their nutrient density, providing essential minerals like magnesium, zinc, and iron. They offer heart-healthy monounsaturated fats, protein for muscle support, and valuable antioxidants. Cashews contribute to overall well-being with vitamins like K and E. Consumed in moderation, they may have potential cardiovascular benefits.

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yogurt

Easiest Plant-Based Homemade Yogurt

Melissa Champagne
This homemade yogurt combines soft tofu and raw cashews for creaminess, enhanced with a trio of thawed berries for a burst of sweetness and color.
5 from 1 vote
Prep Time 5 minutes
Thawing time 2 hours
Total Time 2 hours 1 minute
Course Breakfast, Dessert, Post-workout, Snack
Cuisine American
Servings 8
Calories 89 kcal

Equipment

  • high speed blender
  • spatula
  • 2 Mason jars

Ingredients
  

  • 1 14 oz soft tofu container drained
  • 1 cup raw cashew soaking optional
  • 3 berries thawed

Instructions
 

  • Soak cashew for at least 2 hrs if you don't have a high speed blender.
  • Add 3 cups of frozen fruits (berries, strawberries, cherries) to a blender and let thaw 2 hrs.
  • Blend all the ingredients until perfectly creamy. Pour into Mason jars.

Video

Notes

I’m not sure about the exact shelf life of this recipe in the fridge since I’ve always finished it before it could spoil. I’d estimate it’s good for around 4 days, but feel free to let me know your experience when you give it a try!

Nutrition

Calories: 89kcalCarbohydrates: 5gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 2mgPotassium: 107mgFiber: 1gSugar: 1gVitamin A: 0.2IUVitamin C: 0.1mgCalcium: 6mgIron: 1mg
Keyword yogurt
Tried this recipe?Let us know how it was!