Almond Milk Yogurt is naturally gluten, dairy, and soy-free, and best of all, delicious!
I know how frustrating it can be to search the grocery store’s dairy aisle looking for dairy-free yogurt that doesn’t have a lot of additives and sweeteners. It sometimes feels like I’m fighting a losing battle. That’s why I started making almond milk yogurt at home. The process is easy, and allows me to use my favorite additive-free brand of almond milk.
Using almond or other nut milk to make vegan yogurt can help you enjoy the creamy goodness without worrying about dairy. Use your nut milk yogurt in smoothies and in baked goods, with fruit, or as a topping for baked potatoes and tacos. Really, you can use it anywhere you usually enjoy yogurt.
Unlike some other nut milk yogurt preparations such as cashew or coconut milk, almond milk doesn’t thicken easily. That’s why you use the arrowroot and agar-agar to help thicken it. Add just a small amount of each for excellent results. You can substitute tapioca or cornstarch if you don’t have arrowroot at home.
There’s one more positive aspect of making yogurt at home: you’re helping the environment by cutting down on buying plastic containers. That’s a win-win for everyone.
Choosing The Right Almond Milk For Yogurt
Your choice of almond milk can significantly affect your finished yogurt, and it’s best to use unsweetened, unflavored almond milk. With so many brands of almond milk on the market, reading the labels can help you determine which one has the least added ingredients and fillers.
I prefer to use products containing only almonds and water (and perhaps some sea salt or Himalayan salt), and a few brands meet those requirements. My favorite brand for making yogurt and smoothies is Malk. It’s also organic, which is another plus in yogurt. If you cannot find Malk almond milk near you, try to use a product with the least added “gum” ingredients.
How to Make Ahead and Store
You can make the almond yogurt ahead of time as it keeps fresh in the refrigerator for up to 5 days. If you see any separation in the yogurt, stir it before using. You can freeze the yogurt for 1-2 months, and use it in smoothies and sauces. I freeze it in ice cube trays and place the cubes in a freezer bag.
Serving Suggestions
You can use almond milk yogurt just as you would regular yogurt. I enjoy it with assorted berries and other fruit for breakfast. Sprinkle some granola or shredded coconut on top of your almond milk yogurt for a tasty treat. It also makes an excellent base for Greek Yogurt Dip, Chia Seeds In Yogurt, Frozen Yogurt (made with strawberries and banana), or Yogurt Banana Bread.
Use it instead of the sour cream in these Sour Cream Mashed Potatoes or this delicious Dill Sauce. You’ll find a myriad of ways to enjoy this fantastic yogurt.
Ingredients
- 4 cups almond milk
- 2 tablespoons arrowroot starch
- 1/2 teaspoon agar-agar
- 1 vegan probiotic capsule
- 2 teaspoons pure maple syrup or organic honey
Instructions
- In a non-reactive saucepan, combine the almond milk, arrowroot starch, and agar-agar. Heat the mixture over medium heat, stirring constantly until it just begins to boil.
- Allow the mixture to cool to between 100°F to 110°F. Open the probiotic capsule and stir the contents into the cooled milk. Add the honey or maple syrup and stir to combine.
- Pour the mixture into clean glass jars, cover, and incubate in a warm place for 10 to 12 hours or until set.
- Transfer the yogurt to the refrigerator and chill for at least 6 hours before serving.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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