description
Struggling to cook healthy meals at home? Forks Meal Planner is here to help. Sign up now!
  • Prep-time: / Ready In:
  • Makes 4 cups
  • print/save recipe

    Please enter your email to continue.

    Cancel

A blend of cashews and rice makes a delicious, neutral-flavored vegan yogurt, but you can use any nuts you like. Agar powder helps thicken the yogurt. You’ll need a cooking thermometer plus 11 hours of soaking, fermenting, and chill time, but the hands-on time is minimal. You’ll also need vegan yogurt starter, which provides the beneficial bacteria that ferments the nut milk and gives yogurt its characteristic tang. For this recipe, we used Cultures for Health Vegan Yogurt Starter Culture.

You can also use an Instant Pot to make yogurt. Follow the recipe below as directed through Step 3. Place glass jars or containers in the insert of an Instant Pot electric cooker. Lock lid in place; press Yogurt setting and set pressure valve to Venting. Once done, follow with Step 5.

low-fat homemade nut yogurt

By Darshana Thacker,

35 Shares

Ingredients

  • 2 tablespoons raw cashews, almonds, or peanuts
  • ¼ cup uncooked brown rice
  • ¼ teaspoon agar powder
  • 1 0.4-gram packet vegan yogurt starter

Instructions

  1. In a large bowl combine nuts, rice, and 2 cups water. Let soak 2½ hours. Drain. Transfer solids to a blender and add 2 cups fresh water. Cover and blend until smooth. Strain milk mixture through a fine-mesh sieve.
  2. Transfer milk mixture to a medium saucepan. Add agar powder and 2 cups fresh water. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until agar has dissolved, stirring occasionally. Remove from heat. Let cool to 110°F. (This is important. A higher temperature will kill the live cultures in the yogurt starter.) Stir in yogurt starter.
  3. Transfer liquid to two 16-oz. jars or other glass containers with tight-fitting lids; cover.
  4. Place jars in a warm, dry place, such as in the oven with its light on or close to the stove, for 8 hours.
  5. Stir or shake yogurt. Refrigerate at least 6 hours or until thickened, stirring after 1 to 2 hours. Store in the refrigerator up to 2 weeks.
description Meal Planner

Healthy eating shouldn’t be a hassle.

With weekly meal plans customizable for any size table and any dietary restrictions, Forks Meal Planner takes the hard work out of healthy plant-based cooking.

Start Planning
description Cooking Course

Learn to cook plant-based meals at home

Forks Over Knives online cooking course will help you learn new techniques, flavors and styles to live your very best life.

Join the course
description
about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.

low-fat homemade nut yogurt see more from this author
description
Free download

7 Keys to Success on a Healthy Vegan Diet

Getting started on a plant-based diet or looking to refresh your eating habits? Download our practical guide to long-term success.

Have something to say about this article? Click to expand the conversation

More from Forks Over Knives

By continuing to browse our site, you agree to our Terms of Use and Privacy Policy. You can learn more about how we use cookies to improve your experience here

Want More Recipes?

Download the Forks Over Knives App and get 400 whole-food, plant-based dishes at your fingertips.

LEARN MORE
Copy link
CopyCopied
Powered by Social Snap