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!
Health Benefits
Silken tofu – low-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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Easiest Plant-Based Homemade Yogurt
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.