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–+ servings
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 2 votes
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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 119 kcal

Equipment

  • high speed blender
  • spatula
  • 2 Mason jars

Ingredients
  

  • 1 14 oz tofu container drained, soft or firm
  • 1 cup raw cashew soak, optional
  • 3 cups berries thawed
  • 1 capsule probiotics optional

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. When creamy add porbiotics if using.
  • Pour into Mason jars and let set in the fridge a couple hours if you can wait this long!

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!
Nut-free version: If not using the cashews, it's best to use firm tofu!

Nutrition

Calories: 119kcalCarbohydrates: 12gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 3mgPotassium: 138mgFiber: 2gSugar: 6gVitamin A: 27IUVitamin C: 2mgCalcium: 11mgIron: 1mg
Keyword yogurt
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